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4.6 from 5 votes

Cinnamon and currant shortbread fingers

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

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 75mg | Potassium: 54mg | Sugar: 7g | Vitamin A: 5.2% | Vitamin C: 0.3% | Calcium: 1.3% | Iron: 4.3%