Mint & Currant Shortbread
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.
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