I love a quick and easy bake in the week for a quick treat for my kids after school. As I still have loads of dried fruit to use up after Christmas, I am adding raisins, currants and whatever else I can find in my store cupboard to all of my bakes recently, like my cranberry and ginger oatmeal cookies last week for example. This week I have made cinnamon and currant shortbread fingers. I just made a small batch of 12 slices (some seem to have disappeared in this photo, I can’t imagine where to!) as this will be plenty for us over the next couple of days.
These look very rustic as I made them quickly, but I think that adds to their charm! After all, the taste is more important, right? And there certainly is bags of flavour here. Cinnamon is used in a lot of my baking to add a hint of warmth and that familiar flavour which I think you need in a lot of cakes and biscuits.
- 50 g caster sugar
- 125 g butter softened
- 150 g flour I used a mixture of plain and self-raising, but best to use plain
- 2 tsp cinnamon
- 55 g currants
Preheat the oven to 180.
Place the sugar and butter in a bowl and mix together with a spoon or rub in with your hands.
Rub in the flour and cinnamon and bring the dough together with your hands.
Add the currants and mix through.
Line a small baking tray with baking paper, and press the dough into the tin. Use a fork to prick the dough.
Bake for 20 to 25 minutes until lightly golden (the cinnamon makes the shortbread darker than usual) and then allow to cool slightly.
Leave to cool for a few minutes, dust with caster sugar, then slice the shortbread into fingers in the tin.
Lift the baking paper and place on a cooling rack to cool completely.
What is your favourite traditional bake? Shortbread, Victoria sponge, bakewell tart and tea loaf are some of the classics. Find my versions of these, and a lot more besides, in my Recipe Index under Biscuits, Cakes and Tarts.
Wouldn’t you just dive in?