Mint & currant shortbread
Ingredients
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50 g (2 oz) caster sugar
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100 g (4 oz) butter
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175 g (6 oz) plain flour
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2 tsp Schwartz Mint
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100 g (4 oz) currants
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Caster sugar for dredging
Method
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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 Mint and currants, knead the mixture to form a smooth dough and press into a greased 18cm (7") shortbread mould or sandwich tin.
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Place baking sheet in centre of cooking grate and cook for 25 minutes. Mark into 6-8 pieces while still hot and dredge with caster sugar when completely cold.
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May be stored in an airtight container for up to one week or in a freezer for up to 6 months.
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