Currant Shortbread

Currant Shortbread

12 wedges
  • Preparation time: 15 minutes
  • Cooking time 45–50 minutes
  • Ingredients
  • 170 g (6 oz) plain/all-purpose flour (1⅓ cups)
  • 55 g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp)
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 55 g (2 oz) currants (½ cup)
  • Method
  • Preheat the oven to 160°C (325°F) (gas 3).
  • Beat the butter and sugar together until the mixture is light and creamy.
  • Then mix in the flour and currants until a dough if formed.
  • Knead lightly.
  • On a large, greased, baking sheet, roll or press the dough into a round measuring 20 cm (8 inches).
  • Prick all over with a fork and then mark into 12 equal wedges.
  • Lightly crimp round the edge.
  • Now bake above the centre of the oven for 45–50 minutes until firm to the touch and golden.
  • Remove from the oven and cut into the wedges while still warm.
  • Leave to cool on the baking sheet.
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