2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter (I use butter)
3/4 c. currants
2 eggs, slightly beaten

Sift the flour; measure and sift again with the sugar, baking powder and salt. Cut in the butter until the mixture resembles cornmeal. Stir in currants.

Make a well in the center of the mixture and add the eggs. Mix to a soft dough (the mixture may seem dry at first but extra moisture is not necessary). Chill in refrigerator for about an hour.

Divide the dough into four parts and roll out on a lightly floured board to about 1/4 inch thick and cut into rounds with a 2 1/2 inch cutter. Bake in an ungreased electric frypan at 350 degrees.

The first side will take 2-3 minutes. Turn and bake the other side for about 2 minutes. The cakes are ready to turn when they look shiny and moist on top and are lightly browned on the bottom. Cool on racks. May be served while warm or stored in a tightly covered container.