Currant Caraway Shortbreads
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.
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Ingredients
Makes 2-3 dozen
- 1 stick 113 grams 4 ounces unsalted butter, cold
- ¼ cup 50 grams 1.75 ounces sugar
- 1 cup 120 grams 4.25 ounces all-purpose flour
- 2 tablespoons 2 tablespoons 2 tablespoons wheat flour
- ⅛ teaspoon ⅛ teaspoon ⅛ teaspoon sea salt
- ⅓ cup 45 grams 1.6 ounces currants, dried
- 1 tablespoon 1 tablespoon 1 tablespoon caraway seed
Instructions
MISE EN PLACE FOR THE COOKIE DOUGH
- Measure the cold butter and sugar into the bowl of a stand mixer, or a food processor.
- Measure the flours, salt, caraway seeds into a separate bowl.
- 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. Read more here on how to cream butter and sugar.
- 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
- 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.
- 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.
- 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 like 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.
- Labels
- Quick and Easy,
- Savoury
- Tags
- Currants,
- Savoury,
- Shortbread
