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