Currant-Caraway Shortbread
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Author Notes: These are a shortbread lover's version of Irish Soda Bread, studded with currants and caraway seeds and a bit of whole wheat flour. They are heavenly with some blue cheese and a glass of prosecco, or a cup of good black tea, or just all by themselves. - calendargirl
Makes 3-4 dozen shortbreads, depending on size
- 1 stick (4 oz) unsalted butter, cold
- 1/4 cup sugar
- 1 scant cup all-purpose flour
- 2 tablespoons whole wheat flour
- 1/8 teaspoon fine sea salt
- 1/3 cup dried currants
- 1 generous tablespoon whole caraway seeds
- Using a stand mixer, cream the butter and sugar together until the mixture is pale, 2-3 minutes.
- Add all other ingredients and mix until they are well combined, another 2-3 minutes.
- Remove dough from processor and roll out on lightly-floured surface into a free-form shape, roughly 7 x 10 inches and about 1/4 inch thick. I like to roll out the dough on waxed paper or parchment.
- Transfer the dough to a cookie sheet and refrigerate for 30-60 minutes.
- Pre-heat oven to 350 degrees and using a sharp knife, cut the dough into desired shapes. Rustic rectangles work well, and it is not necessary to re-roll the scraps if you are satisfied with some irregular edges, which I think are especially nice for these. As long as your cookies are roughly the same size, they will bake evenly.
- Place the shapes on parchment-lined cookie sheets and bake about 10-14 minutes, until the bottoms and edges are light brown. Let the shortbreads cool on the cookie sheets for a few minutes, then transfer them to a rack to cool completely.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
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7 months ago drbabs
Barbara is a trusted source on General Cooking.
calendargirl, these look great! I love shortbread. But I have a question for you-- where is the vanilla?
7 months ago calendargirl
Hi drbabs, so funny --- entering these was a mistake which I wish I could blame on a hurricane-addled brain but alas, I am just a total flake. I asked the editors if they would remove it when I realized what I had done, but Kenzi kindly told me they don't have a way to do that, but that she would alert the recipe testers. So sorry! But I hope you'll try these anyway one day.
7 months ago drbabs
Barbara is a trusted source on General Cooking.
That is funny. Hmmm, I bet if you scraped in the seeds from a vanilla bean in place of the caraway, these would be an amazing homage to vanilla.
7 months ago calendargirl
That's a great idea and I am going to try it. But right now we are packing up our lives for a temporary move-out so virtually all of our floor can be replaced following a burst pipe which flooded the place. Sheesh -- colossal headache, but really nothing more, and it is forcing a major clean up and divesting of stuff which was long overdue. We are trying to get it all done before Thanksgiving. But THEN I am going to do the vanilla version! BTW, I have enjoyed your shortbreads on Food52, esp the meyer lemon and olive ones.