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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Printey Estate in Forney, Texas in 2001. Ingredients:
1 cup all purpose flour |
2 tablespoons granulated sugar |
1/2 teaspoon salt |
3 teaspoons baking powder |
1/4 cup cold unsalted butter sliced into pieces |
1/2 cup currants |
2 beaten eggs |
1/2 cup heavy cream |
topping |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Sift dry ingredients then add butter then stir in currants.
2. Combine eggs and cream in a separate bowl.
3. Add to flour mixture then blend batter until smooth.
4. Pat into a mound measure 3/4 thick.
5. Cut into triangles and sprinkle with sugar cinnamon topping.
6. Bake at 375 for 25 minutes.
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