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.
Cinnamon and currant shortbread fingers
- 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?