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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Fruity Delight

A really scrumptious dessert. A shortbread base is topped with a light, creamy cheese mixture, topped with glazed raspberries and strawberries and then dusted with icing sugar.

Fruity Delight

8 servings
  • Preparation time: 30 minutes
  • Standing time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the base
  • 120 g (4 oz) plain flour/cake and pastry flour (1 cup less 1½ tbsp)
  • 28 g (1 oz) icing/powdered sugar (3 tbsp)
  • 55 g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 1 egg yolk

  • For the topping
  • 225 g (8 oz) full-fat cream cheese (1 cup)
  • 200 ml crème fraîche
  • 2 tbsp icing/powdered sugar
  • a few drops of vanilla extract
  • 170 g (6 oz) strawberries, washed and hulled
  • 170 g (6 oz) raspberries, washed (1⅓ cups)
  • 2 tbsp redcurrant jelly
  • icing/powdered sugar to dust


  • Method
  • For the base
  • Sift the flour and icing sugar into a bowl.

  • Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.

  • Now gradually add enough egg yolk, a little at a time, until the mixture starts to bind together. Using a palette knife to bring the mixture together will keep the dough light. Once it is binding together then knead lightly to form a ball.

  • Roll out the dough to a 20cm (8 inch) round, then lift onto a baking sheet. Decorate round the edge of the dough using the tines of a fork and prick the centre. Using a knife, mark the pastry lightly into 8 equal sections.

  • Chill while preheating the oven to 180°C (350°F) (gas 4).

  • Bake the base for 15 minutes until just starting to brown. Re-mark the sections while it is still hot to make it easier for serving. Then cool on a wire rack.

  • For the topping
  • Put the redcurrant jelly in a small pan and stir in 2 tablespoons of water. Gently heat to dissolve the jelly. Then leave it to cool while preparing the rest of the topping.

  • Beat the cream cheese until it is smooth and creamy. Then beat in the crème fraîche, icing/powdered sugar, and vanilla extract until light and fluffy.

  • Now spread over the shortbread base, inside the decorative edge. The marked sections should still be visible.

  • If the strawberries are large, halve or quarter them so that the raspberries and strawberries are of a similar size. Toss together and then pile on top of the cream cheese mixture.

  • Carefully brush the fruit with the cooled jelly and then, just before serving, dust with icing/powdered sugar.
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Updated: October 26, 2019