Irish Shortbread with Lemon and Currants is an incredibly delicious variation on tradition. It’s easy to make, keeps well, and is just plain pretty!
While shortbread cookies are most often associated with Scotland, similar shortbread recipes are found throughout Ireland as well.
RELATED: Classic Scottish Shortbread
And they vary region by region, and family by family. As it should be.
These shortbread cookies are incredibly easy to make. I love the flavor the freshly squeezed lemon and currants add to the familiar favorite shortbread.
- 3/4 cup salted butter, softened (1 1/2 sticks)
- 1/3 cup sugar + more for sprinkling
- 1 teaspoon lemon juice
- zest of 1/2 of a lemon, finely grated
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1/3 cup currants
- pinch of salt
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- Cream together the butter, sugar, lemon juice, lemon zest, and vanilla until light and fluffy. Stir in the flour, currants, and salt. Work carefully until the dough comes together, try not to overwork the dough. Shape the dough into a 9-inch circle.
- Transfer the disc-shaped dough to the prepared baking sheet. Level the surface with a rolling pin, and trim the edges of the dough neatly. Crimp the edges, prick the surface with a fork, and score with a sharp knife into 12 equal wedges.
- Bake for 30-35 minutes, or until it becomes a pale golden color. Remove from the oven, sprinkle sugar on the top, and cut along the scored edges into wedges. Let cool before serving.
Splurge on the high-quality butter for this recipe. You'll be glad you did!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 103mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 2g