CURRANT AND GINGER SHORTBREAD

Currant and Ginger Shortbread image

Provided by Annacia * @Annacia

Categories Cookies

Number Of Ingredients 7

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4 ounce(s) (1 stick) cold unsalted butter, cut into 8 pieces
1/4 cup(s) sugar
1 cup(s) plus 2 tablespoons all-purpose flour, more for flouring paper
- pinch of fine salt
1/3 cup(s) dried currants (see note)
1 - packed tablespoon finely diced crystallized ginger.
NOTE: IF CURRANTS ARE VERY DRY, STEAM FOR 10 MINUTES.

Steps:

In a mixer, cream together the butter and sugar at medium speed until light and smooth, about 3 minutes. Add flour, salt, currants and ginger, and mix until well blended, about 3 minutes. Gather dough into a ball and flatten slightly.
Lightly flour a piece of parchment paper (or use nonstick baking mat). Place dough on paper or mat and roll out into a 10-inch square, an even 1/4-inch thick. Cover with a towel or plastic wrap and refrigerate until firm, about 1 hour.
Position an oven rack in center of oven. Heat to 350 degrees. Line two cookie sheets with parchment paper.
Using a sharp knife, cut dough into 10 1-inch-wide strips (if using mat, remove dough to a cutting surface first). Cut each strip into 1 1/2-inch-long rectangles. Gather and roll out scraps and cut out more cookies. (Triangles or cookie cutter shapes can be made as an alternative to rectangles.)
One sheet at a time, bake until edges are lightly golden, 12 to 15 minutes. Cool on sheets 5 minutes, then transfer to a rack and cool completely before storing in airtight containers up to 1 week.