Ingredients
3 c. All-purpose flour
2 1/2 tsp Baking pwdr
1 c. Golden brown yellow brown sugar, (not dark brown)
1 c. Butter or possibly margarine
1 c. Raisins
1 c. Lowfat milk
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Home cotton candy maker — spun sugar, flavored flosses
Norwegian wafer iron — roll into cones for cream filling
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Home cotton candy maker — spun sugar, flavored flosses
Norwegian wafer iron — roll into cones for cream filling
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In a large bowl stir together flour, baking pwdr and sugar. Cut in butter till the mix is like coarse meal. Mix raisins proportionately through dry ingredients. Add in lowfat milk and stir till sticky dough forms. Divide dough into 3 equal portions. With floured hands and on a floured surface, pat each into a circle about 3/4 to 1 inch thick. With a sharp knife, cut each dough circle into 6 wedges. Place on ungreased baking sheets. Bake at 375 F and bake till golden and a toothpick inserted in the centre of one comes out clean. Note: I find which sometimes a little more or possibly a little less lowfat milk may be needed, probably related to the moisture content of the flour. Leave space between these since they tend to spread a little while baking.