Blackcurrant Shortbread

Blackcurrant Shortbread, easy, jammy and totally delicious!Blackcurrant Shortbread

Jammy buttery shortbread with blackcurrant conserve for the win! 

I had a friend coming round for coffee and the remnants of some homemade blackcurrant conserve I made in Sweden: these slices were the result. 

We were house sitting and I had an Aga oven to bake in, Sophie said she was bringing banana loaf so I thought I’d make something biscuity to go with it.

This is a simple shortbread, I’ve pretty much lifted it from my recipe for Nussecken (German Nut Triangles) and added cardamom – because it’s the most addictive spice ever!

The shortbread is made in one go, one whizz in the food processor, and pressed into the tin.

I know I seem to put ground cardamom into everything these days. I just can’t get enough of it, and I miss it when it’s not in things!

You can totally leave it out in this recipe but if you have some do use it, it gives these slices an extra something wonderful.

The shortbread is baked then topped with jam and popped back in the oven to thicken and cling seductively to the biscuit base – a bit like making jam tarts, which were totally my inspiration!

I flung some flaked almonds over before baking as it looked a little bare, the almond finishes the shortbread off nicely don’t you think?

Blackcurrant Shortbread-We were down in Yorkshire, looking after two of our favourite dogs.

After our amazing Nordic summer adventure it was nice to settle down for a couple of weeks with these cute pups: we curled up on the sofa catching up with a teeny bit of TV, and went for walks in the sunshine.

Or we simply played catch in the garden.

The blackcurrant shortbread was delicious: crisp and buttery, with the tart sweetness of the jam making them perfect for a late summer afternoon tea.

I remade them a few days later, just to test the recipe again. This is now a recipe I’m sure I’ll be making over and over again, with different jams. 

Blackcurrant Shortbread

Blackcurrant Shortbread

23 cm (9″) shallow round tin, or a 20 cm (8″) square tin lightly greased and the base lined with parchment.

oven 180 C / gas 4 / 350 F

For the shortbread base:
  • 125 g unsalted butter
  • 175 g plain flour
  • 1 tbsp ground cardamom (optional)
  • 55 g golden caster sugar
  • pinch of salt
To top:
  • 4 tbsp blackcurrant conserve
  • 1-2 tbsp flaked almonds

Place all the ingredients for the shortbread into a food processor and process until it starts to come together. Tip into a bowl and remove 2 tablespoons of the mixture and set aside. Bring the rest of the mixture together into a dough with your hands.

If you don’t have a processor, combine the flour, cardamon, sugar and salt then rub in the butter with your fingertips until it becomes a dough.

Press the dough into the prepared tin and use a fork to lightly prick the surface.

Bake in the preheated oven for around 10 to 15 minutes until lightly golden.

Remove from the oven and spread the blackcurrant conserve over the shortbread then sprinkle over the reserved crumb mixture and the flaked almonds.

Pop back into the oven and bake for a further 15 minutes.

Cool in the tin then slice into wedges to serve.

Print out the recipe:
Blackcurrant Shortbread
Cardamon scented shortbread with a jammy blackcurrant topping.
Print
For the shortbread base
  1. 125 g unsalted butter
  2. 175 g plain flour
  3. 1 tbsp ground cardamom (optional)
  4. 55 g golden caster sugar
  5. pinch of salt
To top
  1. 4 tbsp blackcurrant conserve
  2. 1-2 tbsp flaked almonds
Instructions
  1. Lightly grease a 23 cm (9″) shallow round tin, or a 20 cm (8″) square tin and line the base with parchment.
  2. Preheat the oven 180 C / gas 4 / 350 F
  3. Place all the ingredients for the shortbread into it and process until it starts to come together. Tip into a bowl and remove 2 tablespoons of the mixture and set aside. Bring the rest of the mixture together into a dough with your hands.
  4. If you don’t have a processor, combine the flour, cardamon, sugar and salt then rub in the butter with your fingertips, it becomes a dough.
  5. Press the dough into the prepared tin and use a fork to lightly prick the surface.
  6. Bake in the preheated oven for around 10 to 15 minutes until lightly golden.
  7. Remove from the oven and spread the blackcurrant conserve over the shortbread then sprinkle over the reserved crumb mixture and the flaked almonds.
  8. Pop back into the oven and bake for a further 15 minutes.
  9. Cool in the tin then slice into wedges to serve.
Notes
  1. You can leave out the ground cardamom if you like.
  2. The blackcurrant conserve can be replaced with any jam you fancy!
Vagabond Baker http://vagabondbaker.com/
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Blackcurrant Shortbread, easy, jammy and totally delicious!

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By Rachel A Davis   Follow on Bloglovin

 

2 Responses

  1. Meghan says:

    That looks so amazing. I have some homemade, gifted thimbleberry jam that I’ve put off doing anything with (mostly because I haven’t really perfected a vegan “regular”/plain muffin yet that I want to incorporate it into) BUT this looks like the perfect solution.
    Meghan recently posted…An Opportunity to Finish the Sidney Peaks Trail and A Most Interesting and Surprising EncounterMy Profile

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