This week I have made cinnamon shortbread with added currants. 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.
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.
These cinnamon shortbread fingers 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. In shortbread it adds extra flavour to that buttery biscuit.
- plain flour
- caster sugar
- unsalted butter
- currants or sultanas (optional)
Step by step
- Preheat the oven to 180 degrees Celsius.
- Place the softened butter and sugar in a bowl and stir together until fully mixed.
- Add the cinnamon and flour and stir to combine. You can start using a spoon and will need to use your hands to bring the mixture together in a dough at the end.
- You will end up with a ball of dough.
- Add the currants or sultanas now if using, and mix them through the dough.
- Line your baking tin with baking paper and press the dough out in the tin to approx. 1 cm thickness.
- Prick the shortbread all over with a fork.
- Bake for 20-25 minutes until lightly golden (the cinnamon means the shortbread will be darker than usual, look for a golden colour around the edges).
- Leave to cool in the tin for a few minutes, dust with caster sugar, then cut the shortbread into fingers in the tin.
- Lift up using the baking paper and place the whole thing on a cooling rack to cool. Devour warm or once cooled!
More traditional bakes
Find all of my baking recipes in my Recipe Index.
Pin for later!
- 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 (or sultanas) optional
- 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.