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Scottish Currant Shortbread

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Submitted by Poodle

Scottish Currant Shortbread recipe

YIELD

24 servings

PREP

20 min

COOK

22 min

READY

45 min

Ingredients

79
CUP ML CURRANTS
5 75
TABLESPOONS ML ORANGE JUICE
fresh
1 ½ 355
2 3E+1
TABLESPOONS ML SUGAR
½ 118
1
X SUGAR
additional *

Directions

Preheat oven to 350℉ (180℃).

Lightly grease baking sheet. Bring currants and 4 tablespoons orange juice to boil in small saucepan.

Stir; remove from heat and cool.

Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal.

Stir in currant mixture and remaining 1 tablespoon orange juice.

Knead just until dough holds together. Roll dough out on prepared sheet into 10×12-inch rectangle.

Trim edges and use scraps to square off corners.

Prick entire surface with fork. Sprinkle with sugar. Cut into 24 squares, leaving in place on baking sheet.

Bake until pale golden, 20 to 22 minutes.

Recut while warm. Cool on rack. Store in airtight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 68 52% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 1mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 6%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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