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Currant Shortbread with Orange Zest
in Diana's Recipe Book
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|Servings: Makes 6-8 slices|
Shortbread is one of those luscious cookies that we seldom think of making, but is so very easy, and you can vary the recipe to your own choice of flavors. This currant with orange zest shortbread is one of my favorites.................Diana
2 oz. (50 g) granulated sugar
4 oz. (100 g) unsalted butter
6 oz. (175 g) all-purpose flour
2 tsp. finely grated orange zest
4 oz. (100 g) currants
Confectioners' or superfine sugar
Pre-heat oven to 400 degrees F (200 C).
Cream sugar and butter together. Add flour a little at a time, mixing well between each addition, until all the flour has been incorporated. Stir in the grated orange zest and currants, knead the mixture to form a smooth dough and press into a greased 7-inch (18 cm) shortbread mould or baking pan.
Bake in oven for 25 minutes or until golden brown. Mark into 6-8 pieces while still hot and dredge with sugar when completely cold.
May be stored in an airtight container for up to one week or in a freezer for up to 6 months.
Makes: 6-8 pieces.
Preparation and cooking time: 40 minutes.
|Date: October 13, 2002|