Recipe by Bill Lewis
Blend the following together with pastry blender or hands as when making piecrust
4 cups all-purpose flour
1 cup of sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon nutmeg (grated, if possible)
3/4 pound (3 sticks) butter or margarine
Blend these ingredients together until all are well mixed add: 3/4 cup currants stirring into dry ingredients.
Make a "well" in the center of the mixture and add 2 large eggs
Beat the eggs and blend into the other ingredients. This will make a stiff dough and if absolutely necessary, add a tablespoon or two of milk.
Roll portions of the dough out on a floured surface and cut into rounds with a doughnut or cookie cutter.
Heat a griddle to a very moderate temperature and bake the cakes on one side. When they appear to have risen and are "shiny" turn them over on the other side. If they are not brown enough on either side, turn them over again and bake until desired color.
Cool the cakes on a rack and then dust them with superfine sugar.