- 1/2 cup raisins
- 3/4 cup apple juice or cider
- 4 cups self-rising soft wheat flour
- 1 teaspoon granulated sugar
- 2/3 cup shortening
- 1 3/4 cup milk
- 1/4 cup unsalted butter, melted
- Soak raisins in apple juice or cider for 4 to 8 hours; drain, discarding
juice, and set raisins aside.
- Combine flour and sugar in a large bowl; cut in shortening with a fork or
pastry bender until shortening is the size of peas. Add milk, stirring with
a fork until dry ingredients are moistened (dough will resemble cottage cheese
and be sticky.)
- Turn dough out onto a heavily floured surface; add raisins.
Knead lightly 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2
1/2-inch round cutter.
- Bake at 475 degrees F for 12 to 15 minutes on an ungreased baking sheet.
Brush with unsalted butter.
Yields 2 dozen.