Chop up dried currants.
Add the liquor to the currants and let it sit to absorb.
Cream butter & sugar together. Works best if butter is room temperature.
Tip: cut up the butter with a knife.
Beat in an egg yolk.
In a separate bowl, mix dry ingredients: flour, cornstarch, salt.
Slowly add dry ingredients - do not over beat, it should be crumbly.
Fold the liquor soaked currants into the crumbly dough.
It will turn a nice pink color. Divide into two equal parts.
Lay two 12 inch sheets of cling film & place 1/2 mixture onto each sheet.
Bring both ends of cling film together and form 2 x 6 inch roll about 2 inches in diameter.
To wrap it tighter, use another piece of cling film across, pulling taught. ***Put in the fridge to set & chill for at least 2 hours!!***
Set oven to 250 degrees. Score chilled rolls before cutting. Each roll makes 24 cookies (or make 12 per roll for a taller softer shortbread). Take the cling film off to cut.
Cut once they are chilled.
Line baking sheet with parchment paper.
Bake at 250F for a 1/2 hour. They do not brown and should be golden underneath. When baked, carefully place on a cooling rack and let fully cool. They will crumble when warm.
VARIATION: Add chopped walnuts and chocolate chips.
Here is one batch chocolate chip & walnut and another Creme de Cassis de Dijon.
These made 12 cookies per roll. I also used icing sugar mixed with a tsp of Cassis liquor as a drizzle over the top.
- 1/2lb unsalted butter at room temperature (1 cup)
- 1/2c sugar
- 1/2c cornstarch
- 1/2c all purpose flour
- 1.0 egg yolk
- 1/2tsp salt
- 1/4c mixed dried currants
- 1/4c Lejay-Cassis: Creme de Cassis de Dijon Liquor
- 1/4c icing sugar (optional)
- 1/4c chopped walnuts (optional)
- 1/4c chocolate chips (optional)
- plastic wrap
- measuring cups + spoons
- cookie sheet
- parchment paper