Serving Size / Yield
- 2 C. all-purpose flour
- 3/4 C. sugar, plus more for sprinkling
- 2 1/2 tsp. baking powder
- 1 tsp. finely grated orange zest
- 1 tsp. freshly grated nutmeg
- 1/2 tsp. fine salt
- 1/2 C. unsalted butter (1 stick), cold and diced, plus more for cooking
- 3/4 C. currants
- 2 large eggs, slightly beaten
- 2-3 Tbs. buttermilk
- Melted butter, (for cooking)
Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 Tbs. of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds. Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4-5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.
Notes: You can re-roll the trimmed pieces to make more cookies, but take care not to overwork the dough or they'll come out tough.
Yield: 2 1/2 dozen
From: Food Network Kitchens