This is a recipe that I developed after I needed one that was more diabetic friendly. My husband loved them. If you’ve never tried currants, you should give them a try. They sort of resemble a raisin, but are much smaller.They also are very healthy for you. I hope that you will try this recipe and like it.
- 2 Cups Flour , 11/2 tsp cream of tartar, 1 tsp kosher salt , 1 tsp cinnamon, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/3 Cup Ideal Sugar, 1/2 C Smart Balance Sour Cream, 1 egg , 8 Tbsp unsalted butter , 1/2 Cup Currants, Glaze….. 3/4 Cup confec. sugar, 3-4 tsp milk
Allow egg and butter to come to room temp. Cut up butter into tablespoons. set aside. Preheat oven to 400degrees. In a food place flour, tatar, salt, cinnamon, baking soda, and sugar. Process just to combine well. With processor on low, add butter one tablespoon at a time just until the mixture becomes very crumby. Remove from processor iinto a large bowl, and add the currants. Mix well with a wooden spoon, to make sure the currants are mixed throughout the mixture.
With a fork, make a large hole in the middle of the bowl, and set aside. With a small mixer, mix together the egg, and sour cream until well blended, and almost whipped. Pour this mixture slowly into the hole a bit at a time, and work through with the fork. Working until mixture comes together to form a good size ball. Mixture may be a bit wet at this stage.
Remove from bowl onto a lightly floured surface, and roll out to around 3/4″ thickness. Some people prefer to cut into triangles, I use a round bisquit cutter. Place cut out circles on lightly sprayed pan, allowing at least 1″apart. Bake 15-18 minutes or until just starting to be golden, or you will over cook them.
While the first batch is baking is a great time to make the glaze. For this glaze, I mix the confectionary sugar and mily together and mix to an almost liquidy consistancy. I would add the first two tsp, and then add the others one at a time depending on the consistancy you like.
Once the Sconces are removed from the oven, and placed on a dish, drizzle with the glaze and allow to cool or eat while warm.
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