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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Teacakes full of currants. This is from The Good Housekeeping International Cookbook Official World's Fair Edition . The dough must be chilled for easier handling so plan accordingly. You might prepare your dough in the morning, refrigerate, and bake fresh teacakes before afternoon tea. Ingredients:
1 3/4 cups flour, sifted |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup shortening, softened |
1/4 cup butter, softened |
3/4 cup granulated sugar |
1 egg |
3 tablespoons milk |
1/2 cup citron, chopped |
1/2 cup currants or 1/2 cup raisins |
1 egg white, slightly beaten |
granulated sugar, for garnish |
Directions:
1. In a small bowl, sift together flour, baking powder and salt.
2. In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
3. Add milk, citron, currants and flour mixture; mix well.
4. Refrigerate dough for easier handling (at least 1 hour).
5. Preheat oven to 400°F.
6. Roll dough into balls the size of walnuts.
7. Dip tops in egg white and then sugar.
8. Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
9. Bake 12-15 minutes, or until golden.
10. Cool, then store, tightly covered.
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