Cinnamon and Currant Shortbread Fingers

Cinnamon and Currant Shortbread Fingers

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.

Cinnamon and currant shortbread fingers

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.

Cinnamon and currant shortbread fingers

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Cinnamon and currant shortbread fingers
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Course: Snack
Author: bakingqueen74
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180.

  2. Place the sugar and butter in a bowl and mix together with a spoon or rub in with your hands.

  3. Rub in the flour and cinnamon and bring the dough together with your hands.

  4. Add the currants and mix through.

  5. Line a small baking tray with baking paper, and press the dough into the tin. Use a fork to prick the dough.

  6. Bake for 20 to 25 minutes until lightly golden (the cinnamon makes the shortbread darker than usual) and then allow to cool slightly.

  7. Leave to cool for a few minutes, dust with caster sugar, then slice the shortbread into fingers in the tin.

  8. 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.

Cinnamon and currant shortbread fingers

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Cinnamon and currant shortbread fingers

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Cinnamon and currant shortbread fingers - a quick and easy bake!

Linking up with Bake of the week with Casa Costello and Mummy Mishaps

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8 Comments on "Cinnamon and Currant Shortbread Fingers"

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Elinor Hill aka Beachhutcook
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Excellent I have loads of dried fruit left after Christmas too. Perfect way to use them up. My boys would love this. Elinor x

Stuart Vettese
Guest

Cinnamon in shortbread had never occurred to me before Lucy. You have got my inspiration flowing. Thanks for entering into Treat Petite x

Jacqui Bellefontaine
Guest

I dont know about rustic….. They look blooming delish to me. I could just tuck into them right now if only….

Jenny Paulin
Guest

mmmmm I love your rustic fingers – this adds to their charm and flavour in my opinion. I would love to try one with my cup of tea. Great way if using up that leftover dried fruit
thank you for linking up to #bakeoftheweek x

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