Irish Shortbread With Currants Recipes

CURRANT-GINGER SHORTBREAD

Steps:

• In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly.
• Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even 1/4-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.
• Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper. Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1 1/2-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)
• One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.

IRISH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
• Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
• Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
• Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

IRISH BUTTER SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
• Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
• Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.

IRISH SHORTBREAD COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.

IRISH SHORTBREAD WITH CURRANTS

Steps:

• preheat oven to 325.
• sift the flour and salt into a bowl and mix in semolina.
• beat together the butter, sugar and lemon zest.
• stir in flour mixture and currants.
• work the dough with your hands til it clumps together.
• mold into a flattened ball and place on nonstick baking sheet.
• press the dough into 9 1/2 inch circle.
• trim edges neatly and make indentations on edges with a fork and prick the surface all over top.
• bake 35 minutes.
• cut into 12 wedges.

IRISH SHORTBREAD (WHEAT FREE EDITION)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
• Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
• Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
• Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.