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September 4, 2015
These Currant Caraway Shortbreads studded with currants, make an easily served biscuit with 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.