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!
- 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
- 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 and salt. Work carefully until the dough comes together, try not to overwork the dough. Shape the dough into a 9-inch circle.
Transfer to 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 of the dough, prick the surface, and score with a sharp knife 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 into the scored wedges. Let cool before serving.
Splurge on the high-quality butter for this recipe. You’ll be glad you did!