Nanas Welsh Currant Cookies Frying Pan Cookies Recipes

Steps:

• Heat frying pan to 350°F.
• Beat together 2 eggs and 6 Tbsps Milk.
• Add dry ingredients & shortening in a mixing bowl, blend well.
• Add Egg and Milk mixture to dry ingredients, stir until well mixed.
• Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
• On floured board, roll dough in 4 parts to 1/4" thickness.
• Cut shapes with floured glass or cookie cutter.
• Fry in electric fry pan until golden.

Steps:

• 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 tablespoons 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 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

Steps:

• Preheat oven to 400 degrees fahrenheit.
• Beat egg and milk together set aside.
• Sift flour, baking powder, salt, nutmeg and sugar together.
• Cut in margarine until the mixture is crumbly; add the egg/milk mixture.
• Mix in currants.
• Roll dough on floured surface to about a 1/2 inch thick.
• Cut with round cookie cutter.
• Place cookies on an ungreased baking pan.
• Bake for approximately 12 minutes or until the tops are golden brown.
• After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.

Steps:

• Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
• Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
• Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
• Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.