Sultana or Currant Cookies

Ingredients

• 4 lb. sugar
• 1 level teaspoon soda
• ½ lb. butter
• 1 lb. flour
• Salt
• 4 tablespoons milk
• 2 level teaspoons cream of tartar
• 4 lb. currants

Method

1. 1

   Rub butter and sugar into the sifted flour with rising.

2. 2

   Add currants and mix in well-beaten eggs and milk.

3. 3

   Roll into balls, and bake in a moderate oven 20 minutes (400 deg.).

Nutrition per serving

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 18. The excerpt below is the record exactly as published.

4 lb. flour. 1 tablespoon milk. Salt. 2-4 oz. currants. Sift flour and rising. Rub in butter, add sugar and cur- rants. Mix the egg yolk and milk together, and stir into flour to make all in one lump. Roll out thin. Beat the egg white well, and stir in 4 oz. sifted icing sugar gradually. Spread thinly over the surface of the biscuit, cut in finger lengths, and bake in a moderate oven about 20 minutes (400 deg.). Sultana or Currant Cookies. 4 lb. sugar. 1 level teaspoon soda. # lb. butter. adda a 1 Ib. flour. aaa Salt. 4 tablespoons milk. 2 level teaspoons cream of 4 Ib. currants. tartar. Rub butter and sugar into the flour, sifted, with rising. Add currants and mix in well-beaten eggs and milk. Roll into balls, and bake in a moderate oven 20 minutes (400 deg.). Stuffed Monkeys. Paste— 2 cups flour. 1 level teaspoon soda. Salt. 3 oz. butter. 2 level teaspoons cream of 2 tab

Cook this with the app: pantry check, scaling, and the assistant.