How to Make Drop Scone Recipe Hugh Fearnley Whittingstall

Currant Nut Drop Cookies

Drop large spoonfuls of the scone dough on to the mushroom mixture.

Recipe Summary Currant Nut Drop Cookies

A delicious soft cookie with brown sugar frosting. A long time family favorite.

Ingredients | Drop Scone Recipe Hugh Fearnley Whittingstall

½ cup hot water

1 cup dried currants

1 cup shortening

2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

½ cup chopped walnuts

6 tablespoons butter

¼ cup hot water

½ teaspoon vanilla extract

4 cups confectioners' sugar

Directions

In a small bowl, soak currants in 1/2 cup of hot water until swollen; drain and set aside. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the 1 teaspoon vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Fold in the chopped walnuts and dried currants. Drop by rounded spoonfuls onto the cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When the cookies are cool, frost with the brown butter frosting.

To make the frosting: Melt butter in a small saucepan over medium hat until golden brown. Stir in the 1/4 cup of water and 1/2 teaspoon vanilla. Beat in the confectioners' sugar 1/2 cup at a time until icing is of a spreadable consistency.

Info | Drop Scone Recipe Hugh Fearnley Whittingstall

prep: 10 mins cook: 12 mins additional: 3 mins total: 25 mins Servings: 72 Yield: 6 dozen

TAG : Currant Nut Drop Cookies

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