"This recipe was my mother's Grandmothers recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long." — Angie Kitcher
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1 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
milk, or as needed
We have changed the amount of milk called for in the ingredients from 1/4 cup to 1 cup as per the original recipe submission. We hope this helps! - The Staff
Something is seriously wrong with this recipe. I had to add at least 4 times as much milk as it called for. It got to the point that I was just pouring it in and not even measuring it because the dough was so dry.
Thanks goodness my printer malfunctioned the first time I looked at this recipie. I followed the revised instructions exactly and the result was a very nice cookie, not too sweet, not too spicy, not too chewy... just right. Thanks for sharing it Angie.
Thank you so much for this recipe. I made them for Mother's Day. The recipe made alot of cookies and the plate was empty at the end of the cook out we had for my mother, not to mention the "missing cookies" my husband kept taking as soon as they came out of the oven. Do add the whole cup of Milk, I did, came out just right and they were nice and soft. I used currants, but not the dried ones.
I just made these cookies. This is just the recipe I have been looking for. Just like the ones my Aunt used to make us all the time. I am going to add more raisins though. Very good!
Outstanding recipe - EXACTLY what I was looking for! I read the comments about the milk and found that only 1/2 cup gave me the perfect consistency.
Good cookie, I used 3/4 cup of milk and a lot more raisins. When I make it again I'm going to top them with a glaze, that will be the finishing touch they needs.
This recipe is great! Just the right amount of spice and just chewy enough. I added ground ginger, which worked well.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 38
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