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.
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
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Preheat the oven to 180.
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Place the sugar and butter in a bowl and mix together with a spoon or rub in with your hands.
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Rub in the flour and cinnamon and bring the dough together with your hands.
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Add the currants and mix through.
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Line a small baking tray with baking paper, and press the dough into the tin. Use a fork to prick the dough.
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Bake for 20 to 25 minutes until lightly golden (the cinnamon makes the shortbread darker than usual) and then allow to cool slightly.
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Leave to cool for a few minutes, dust with caster sugar, then slice the shortbread into fingers in the tin.
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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?
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Linking up with Bake of the week with Casa Costello and Mummy Mishaps
and with Treat Petite with Cakeyboi and The Baking Explorer
Excellent I have loads of dried fruit left after Christmas too. Perfect way to use them up. My boys would love this. Elinor x
Thanks Elinor! I’m not sure I will get through all my dried fruit before next Christmas but will give it a go
Cinnamon in shortbread had never occurred to me before Lucy. You have got my inspiration flowing. Thanks for entering into Treat Petite x
Thanks Stuart x
I dont know about rustic….. They look blooming delish to me. I could just tuck into them right now if only….
Thanks Jacqui!
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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