12 Serves
83 Mins
In a large mixing bowl, sift together the flour and baking powder.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
81 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
173 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Using your fingers or a pastry cutter, rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
Stir in the sugar and currants, then add the egg and a splash of milk to bring the mixture together into a firm dough.
Roll the dough out on a floured surface to about 1/4 inch thickness and cut into rounds using a cookie cutter.
Heat a griddle or heavy-bottomed skillet over medium-low heat and cook the cakes in batches for 3-4 minutes per side until golden brown and cooked through.
14
g27
g14
g
Panamanian
Italian