BBQ desserts recipes

Mint & currant shortbread

Barbecue Recipe - Mint & Currant Shortbread

Ingredients

  • 50 g (2 oz) caster sugar

  • 100 g (4 oz) butter

  • 175 g (6 oz) plain flour

  • 2 tsp Schwartz Mint

  • 100 g (4 oz) currants

  • Caster sugar for dredging

Method

  • Cream sugar and butter together. Add flour a little at a time, mixing well between each addition, until all the flour has been incorporated. Stir in the Mint and currants, knead the mixture to form a smooth dough and press into a greased 18cm (7") shortbread mould or sandwich tin.

  • Place baking sheet in centre of cooking grate and cook for 25 minutes. Mark into 6-8 pieces while still hot and dredge with caster sugar when completely cold.

  • May be stored in an airtight container for up to one week or in a freezer for up to 6 months.