Scottish Shortbread with Currants

Buttery and crumbly, I learned how to make it from a Scottish bagpiper and his wife.


1 1/2 sticks (3/4 cup) sweet butter (unsalted)

1/2 cup sugar

1/2 teaspoon vanilla extract

1 1/3 cups flour

1/2 cup currants

1/8 teaspoon salt

      The Recipe

Preheat oven to 350 degrees.  Place butter, sugar and vanilla in a food processor.  Process until mottled (do not overmix).  Transfer to a large bowl.  In a medium bowl, mi together flour, currants and salt.  Add to butter mixture and mix with hands.  Place dough into a 9" pie plate and press down evenly.  Bake 40 minutes or until lightly golden.  Let cool down completely.  Cut into wedges.  Serves 6 - 8.



Share |
Copyright © by Robin Benzle. All Rights Reserved