50
g (2 oz) caster sugar
100 g (4 oz) butter
175 g (6 oz) plain flour
2 tsp Schwartz Mint
100 g (4 oz) currants
Caster sugar for dredging
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.
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.
May
be stored in an airtight container for up to one week or in a freezer
for up to 6 months.
