I usually try to bake something simple about once a week as I don't ever buy ready-made desserts except for cookies. And I like to try a new recipe every week (may be I should make it a weekly post?). I wasn't really planning to include Kitten in cooking these, like I normally would, as she was happily busy with something else but as soon as she saw me take out eggs and a whisk she insisted on helping me. She LOVES her own little whisk and was very concentrated on mixing the egg.
Here is the recipe:
2 cups self-rising flour
pinch of salt
1/2 cup chilled butter (recipe called for 1/4 cup chilled margarine and 1/4 cup vegetable shortening, but I don't use these)
2/3 cup sugar
2/3 cup dried currants (if you use raisins like I did, the smaller they are the better as I found out)
1 egg, beaten
1 tbsp milk (optional)
Mix flour and salt, cut in butter until coarse crumbs form, stir in sugar and currants. Add egg and a little milk if necessary to form soft, but not sticky dough. On a floured surface roll it out to 1/4 inch thickness. Using a 2-1/2-inch round cookie cutter cut out 16 circles (here is where you will have problems if your raisins are too big). Heat a greased (I used butter, which made them smell like pancakes :) ) skillet and cook cakes over low heat about 3 minutes on each side until golden-brown. Sift with powdered sugar (I ate mine with butter, like scones, which is what they resembled).