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.

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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Cinnamon and currant shortbread fingers

A traditional shortbread with extra dried fruit and spices making it extra tasty

4.6 from 5 votes

Print Pin Rate

Course: Baking

Cuisine: British

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12

Calories: 150kcal

Author: Lucy Allen | 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

• 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. 

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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