CURRANT CARAWAY SHORTBREADS

 

September 4, 2015

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These Currant Caraway Shortbreads studded with currants, make an easy to serve biscuit with sweet dessert wine, bubbly Prosecco and blue cheese, or simple black tea. The caraway and whole wheat adds character, while the currant naturally sweetens. These not-too-sugary shortbreads, freeform and casual, are too easy to eat by the handful. If you're a cookie monster with a light sweet tooth, bake these today, and leave me a comment below.

I came across this recipe on Food 52, a website designed to “bring cooks together from all over to exchange recipes and ideas and to support each other in the kitchen”. Please take the time to visit the original post.

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Ingredients

Makes 2-3 dozen

Print Recipe

Grams

Ounces

Volume

  • 113 grams unsalted butter, cold
  • 50 grams sugar
  • 120 grams all-purpose flour
  • tablespoons wheat flour
  •  teaspoon sea salt
  • 45 grams currants, dried
  • 1 tablespoon caraway seed
  • 4 ounces unsalted butter, cold
  • 1.75 ounces sugar
  • 4.25 ounces all-purpose flour
  • tablespoons wheat flour
  •  teaspoon sea salt
  • 1.6 ounces currants, dried
  • 1 tablespoon caraway seed
  • stick unsalted butter, cold
  • ¼ cup sugar
  • 1 cup all-purpose flour
  • tablespoons wheat flour
  •  teaspoon sea salt
  •  cup currants, dried
  • 1 tablespoon caraway seed

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

Add the toasted caraway seeds into the dry ingredients.
Add the toasted caraway seeds into the dry ingredients.

  • Measure the currents and keep separate. There is no need to rehydrate them.

METHOD FOR MIXING THE COOKIES

  • Stand mixer: Cream the butter and sugar together until the mixture is pale, 2 to 3 minutes.
  • Add all other ingredients, including currents and mix until they are well combined, another 2 to 3 minutes.
  • Food processor: Wiz the butter and sugar together until mixture is crumbly. Don’t over process.
  • Add the flours, caraway and salt

Incorporate the butter and dry ingredients.
Incorporate the butter and dry ingredients.

  • Process just until all the flour has disappeared.
  • Add the currants and process very briefly until they are evenly distributed.
  • Be careful not to over wiz these the currants because you want them to remain whole and maintain their shape.
  • Both: Remove dough and gather into a round disk.

Form the cookie dough in a disk.
Form the cookie dough in a disk.

  • At this point you can wrap it in plastic and refrigerate the dough for 1 hour or overnight. Otherwise, roll it out on lightly-floured surface into a free-form shape, roughly 7 x 10 inches and about 1/4 inch thick.

Currant Caraway Shortbreads, The Finer Cookie.
Currant Caraway Shortbreads, The Finer Cookie.

  • Once the dough is rolled, transfer it to a tray and chill until firm—30 to 60 minutes.

CUTTING THE COOKIES

  • Preheat the oven to 350°F
  • Using a sharp knife, cut the dough into freeform squares. You can use a ruler if you life or just sweep the blade across the dough by eye.
  • Leave the outside edges rough.
  • What’s important here is that the cookies are roughly the same size, so that they bake evenly.

BAKING THE COOKIES

  • Place the shapes on parchment-lined trays; Bake in a 350ºF oven for about 10 to 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.
TAGS:  shortbread   savoury   currants          LABELS: Quick and Easy  Savoury 

Comments

1 Comments

Rick   2017-01-07

I sample many of her cookies. These are among my favorites. Bite size and ready!

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CURRANT CARAWAY SHORTBREADS

Makes 2-3 dozen

Ingredients
Instructions

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