Ingredients
Equipment
Method
- In a large mixing bowl, sift in the flour, baking powder, nutmeg and salt. Mix well to combine.
- In another bowl, use a hand- or stand-mixer and cream the butter. Add in the sugar and flax egg and continue mixing until white and fluffy peaks begin to form.
- Add the dry ingredients plus the currants to the butter mixture. Using a wooden spoon, stir until the mixture begins coming together into a crumbly dough. Now use your hands to continue working the dough until you’re able to form it into a large ball without it crumbling apart (this may take a few minutes of working with it!).
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Flour your work surface and a rolling pin and roll out half the dough into a 1/4” thick sheet. Cut out the dough with a round cookie cutter.
- Plug in an electric skillet and set the temperature to 380F, or heat a large skillet on medium-high heat. Once hot, place the circles 1 inch apart and cook on both sides for about 4 minutes, until they begin to turn golden.
- Remove from the skillet and place on a cooling rack. They will be VERY fragile when hot so handle them gently. Let cool for 30 minutes before eating, so they can firm up a bit.
- Repeat with the remaining dough, and enjoy!
Notes
If your electric skillet runs hot, try setting the temperature to 350F so the cakes don't burn. I initially set my skillet to 380 and my first batch burned on one side! Whoops.