Currant Shortbread RecipeOrigin: Scottish Period: Traditional |
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Shortbread is the traditional Scottish biscuit and just about as many variants exist as there are days in a week. This is a fairly popular version that incorporates currants in the mix. Ingredients:
80g currants 
Currant Shortbread Preparation:Method:Add the currants and 4 tbsp orange juice to a small saucepan. Bring to a boil and immediately take off the heat. Set aside to cool and to allow the currants to plump up. Combine the flour and sugar in a bowl then add the sugar and rub in with your fingertips until thoroughly combined. Add the currant mixture and stir-in to combine thoroughly along with the remaining 1 tbsp orange juice. Knead until the dough comes together then turn onto a lightly-floured work surface and roll into a rectangle about 25 x 30cm in size. Trim the edges and square-off the corners then prick over the entire surface with a fork. Sprinkle the granulated sugar over the top then transfer to a lightly-greased baking tray and cut into 24 squares then transfer to an oven pre-heated to 180°C. Bake for about 20 minutes, or until pale golden all over. Remove from the oven, recut the squares then allow to cool for 10 minutes before transferring onto a wire rack. Store in an air-tight container to keep the shortbread crisp. |
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