Mint & Currant Shortbread
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
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.
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.
May be stored in an airtight container for up to one week or in a freezer for up to 6 months.