How to bake creme de cassis de dijon liquor shortbread

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.

Watch the video: Traditional Scottish Shortbread - Just 4 Ingredients

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