Currant-Ginger Shortbread
- Total Time
- About 45 minutes, plus 1 hour’s refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces (1 stick) cold unsalted butter, cut into 8 pieces
- ¼cup sugar
- 1cup plus 2 tablespoons all-purpose flour, more for flouring paper
- Pinch of fine salt
- ⅓cup dried currants (see note)
- 1packed tablespoon finely diced crystallized ginger.
Nutritional analysis per serving (48 servings)
35 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly.
- Step 2
Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even ¼-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.
- Step 3
Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper. Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1½-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)
- Step 4
One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.
- If currants are very dry, steam for 10 minutes.
Private Notes
Comments
Use 1/2 cup currants and 1/2 cup ginger
A delicious snack that's perfect with tea and even coffee. I soaked my dried currants to wash off some of the sugar on them, as well as to plump them up. Although following this recipe to the T, I was only able to make 38 (not 48) little rectangles. I would add more ginger next time because I barely tasted it in this batch. A lovely treat despite that one note!
I eliminated the currants altogether and added 1 cup of candied ginger bits. BEST EVER COOKIES! Great ginger flavor in a buttery shortbread. These are keepers!
Delicious! Made them tonight and can’t wait to share them with family on Christmas Day. I used 1/2 cup currants and 1/3 cup of the crystallized ginger, it was just about perfect. I would up the ginger next time.
I just made these today, after an exhaustive search all over town for crystallized ginger. There is literally none to be had, due to production problems in Peru https://dailybusinessvoice.com/ginger-shortag. I tried Trader Joe's, Target, Walmart, Kroger, Publix, World Market, and The Fresh Market, to no avail. I found it on Amazon, thankfully. I used unsweetened dried cranberries instead of currants and doubled the ginger. Rolling to 1/4 inck thickness (measured it), I only got 24 cookies.
One of the best cookies in the universe. Hands down.