1

Mix dry ingredients in a bowl. Cut in butter as with a pie crust.

2

Add egg, milk and fruit to dry ingredients; mix until dough holds together.

3

Turn dough out onto lightly floured surface. If the dough is too sticky to roll, knead in extra flour. Roll out to about 1/4 inch (1/2 cm) thick and cut into 2-inch (5 cm) squares. (A pizza cutter works well.)

4

Heat griddle until drops of water dance on the surface, then oil lightly. Cook like pancakes, until brown on the first side, then flip to brown on the second side. Cookies will be firm when done; if brown but still doughy you may need to flip them once or twice more.

5

Serve warm or store in air-tight container.

Serving size: 1/18 of a recipe (2.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.