From Food Network Kitchens
These unique cookies are great when cooked on a griddle.
Similar to a sweet scone with currants, they\’re perfect for an impromptu tea.
Yield: About 2 1/2 dozen
Prep time: 25 minutes
Cook time: 14 to 18 minutes
Inactive prep time: 1 hour
Ease of preparation: Easy
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick),
cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons 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 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.
• 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.