Recipe| Ingredients | | | 1 1/2 | cup | sifted flour, all-purpose | | | 1 | tablespoon | baking powder | | | 3/4 | teaspoon | salt | | | 1/4 | cup | sugar | | | 1/3 | cup | shortening | | | 1/2 | cup | quaker oats, uncooked (quick or old-fashioned) | | | 1/4 | cup | currants | | | 2/3 | cup | milk | | | | | |
Directions:
| Sift together flour, baking powder, salt and sugar into bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and currants. Add milk; stir only until dry ingredients are moistened.
Turn out on lightly floured board or counter. Knead gently a few seconds. Roll out to 1/4 inch thickness. Cut with floured diamond-shaped cutter. Brush lightly with melted butter; sprinkle with sugar. Place on ungreased cookie sheet.
Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.
|
|