Scottish Currant Shortbread
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Scottish Currant Shortbread
  Scottish    Currant    Shortbread  
Last updated 6/12/2012 1:22:27 AM. Recipe ID 55089. Report a problem with this recipe.
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      Title: Scottish currant shortbread
 Categories: Breads
      Yield: 2 Servings
    1/3 c  Currants
      5 tb Fresh orange juice
  1 1/2 c  All-purpose flour
      2 tb Sugar
    1/2 c  (1 stick) unsalted butter
  Makes 2 dozen
  Additional sugar
  Preheat oven to 350 F.  Lightly grease baking sheet. Bring currants
  and 4 Tbs orange juice to boil in small saucepan. Stir; remove from
  heat and cool. Combine flour and sugar in large bowl. Cut in butter
  until mixture resembles coarse meal.  Stir in currant mixture and
  remaining 1 Tbs orange juice.  Knead just until dough holds together.
  Roll dough out on prepared sheet into 10x12-inch rectangle. Trim
  edges and use scraps to square off corners.  Prick entire surface
  with fork. Sprinkle with sugar. Cut into 24 squares, leaving in place
  on baking sheet. Bake until pale golden, 20 to 22 minutes.  Recut
  while warm. Cool on rack. Store in airtight container.

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Recipe ID 55089 (Apr 03, 2005)

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