Ingredients
1/2
cup currants
1 3/4
cups Gold Medal™ all-purpose flour
3
tablespoons sugar
2 1/2
teaspoons baking powder
1/4
teaspoon salt
1/3
cup butter or margarine
1
tablespoon grated orange peel
1
egg, beaten
4
to 6 tablespoons half-and-half
1
egg white, beaten
Preparation
Heat oven to 400°F. Soak currants in enough warm water to cover 10 minutes to soften; drain.
Mix flour, sugar, baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6-inch circle, about 1/2-inch thick. Place on ungreased cookie sheet; brush with egg white.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.
