Mint & Currant Shortbread

Mint & Currant Shortbread

Mint & Currant Shortbread

Cook Time
40 Minutes
6-8 pieces
Mint & Currant Shortbread
  • 50 gram (2 ounce) caster sugar

  • 100 gram (4 ounce) butter

  • 175 gram (6 ounce) plain flour

  • 2 teaspoon Mint Herb

  • 100 gram (4 ounce) currants

  • Caster sugar for dredging


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Cream sugar and butter together. Add flour a little at a time, mixing well between each addition, until all the flour has been incorporated. Stir in the Mint and currants, knead the mixture to form a smooth dough and press into a greased 18cm (7") shortbread mould or sandwich tin.
  • 3 Cook in oven for 25 minutes until golden brown. Mark into 6-8 pieces while still hot and dredge with caster sugar when completely cold.
  • 4 May be stored in an airtight container for up to one week or in a freezer for up to 6 months.