Tim Korb's Double Batch Version (c. 1970)

• 6C flour
• 2t salt
• 2t baking powder
• 3C sugar
• 2t cinnamon
• 1t nutmeg
• 1t baking soda
• 1C shortening/butter
• 1/4C milk (add a bit more milk as necessary)
• 4 eggs
• 2C currants (soak if dry)

Mix dry ingredients. Knead in shortening/butter. Stir in milk and eggs. Mix thoroughly. Add drained currants. Dough requires lots of kneading to blend thoroughly.

Roll to 1/8“ to 1/4” thick. Cut with cookie cutter. Grill on lightly oiled griddle (325 degrees) until browned.