| How To Cook: |
|
|
1. Blend the flour, baking powder, and salt together. Using a pastry blender, cut in the lard and margarine until the mixture is grainy.
|
2. Stir in the sugar, nutmeg, and currants. Beat the eggs and mix with the milk. Blend the liquid into the solids, stirring with a fork to form soft dough.
|
3. Roll out the dough about ½ inch thick and cut into rounds of desired size. A round cookie cutter works well for this.
|
4. Bake on an electric nonstick, griddle, with thermostat set between 325°F and 350°F (griddle should be ungreased), on one side until the edges are firm (golden brown) then turn only once to cook the other side. Do not undercook.
|
5. To ensure uniform thickness, a ½-inch-thick wooden form can be made and the cookies rolled out inside the form with the rolling pin resting on the wood.
|
|
