Currant-Ginger Shortbread
- Total Time
- About 45 minutes, plus 1 hour’s refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces (1 stick) cold unsalted butter, cut into 8 pieces
- ¼cup sugar
- 1cup plus 2 tablespoons all-purpose flour, more for flouring paper
- Pinch of fine salt
- ⅓cup dried currants (see note)
- 1packed tablespoon finely diced crystallized ginger.
Nutritional analysis per serving (48 servings)
35 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly.
- Step 2
Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even ¼-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.
- Step 3
Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper. Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1½-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)
- Step 4
One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.
- If currants are very dry, steam for 10 minutes.
Private Notes
Comments
Use 1/2 cup currants and 1/2 cup ginger
A delicious snack that's perfect with tea and even coffee. I soaked my dried currants to wash off some of the sugar on them, as well as to plump them up. Although following this recipe to the T, I was only able to make 38 (not 48) little rectangles. I would add more ginger next time because I barely tasted it in this batch. A lovely treat despite that one note!
I eliminated the currants altogether and added 1 cup of candied ginger bits. BEST EVER COOKIES! Great ginger flavor in a buttery shortbread. These are keepers!
One of the best cookies in the universe. Hands down.
Just a little more of the ginger. These are perfect little biscuits.
As other reviewers have noted I used extra currants and ginger, as well as some cardamom. I made these for Saint Patrick's Day this year, which gave me an excuse to soak the currants in some Jameson's Irish Whiskey (the whiskey left in the bowl after soaking the currants was heavenly!). I was able to cut shamrocks out of the dough, and lightly covered the baked shortbreads with a Jameson's glaze. A wonderful way to celebrate for this Irish-American baker!
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