| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Breads |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Currants |
| 5 |
tb |
Fresh orange juice |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1/2 |
c |
(1 stick) unsalted butter |
INSTRUCTIONS
Makes 2 dozen
Additional sugar
Preheat oven to 350 F. Lightly grease baking sheet. Bring currants and 4
Tbs orange juice to boil in small saucepan. Stir; remove from heat and
cool. Combine flour and sugar in large bowl. Cut in butter until mixture
resembles coarse meal. Stir in currant mixture and remaining 1 Tbs orange
juice. Knead just until dough holds together. Roll dough out on prepared
sheet into 10x12-inch rectangle. Trim edges and use scraps to square off
corners. Prick entire surface with fork. Sprinkle with sugar. Cut into 24
squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22
minutes. Recut while warm. Cool on rack. Store in airtight container.
Bon Appetit
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