Rum-Currant Shortbread – a delicious recipe with currants, light rum, butter, powdered sugar, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring currants and rum to a boil in a saucepan. Remove from heat; cover and let stand 30 minutes. Drain currants, discarding rum.
2
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
3
Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in currants. Chill 30 minutes.
4
Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter; place 2 inches apart on greased baking sheets.
5
Bake at 375u00b0 for 12 minutes or until edges just begin to brown; cool on baking sheets on wire racks 5 minutes. Remove to wire racks to cool completely.
656
kcal
Calories
46
g
Fat
56
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup currants, 1/4 cup light rum, 1 cup butter, softened, 1/2 cup sifted powdered sugar, and more.
Yes, Rum-Currant Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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