Currant Raisin Cookies Food

BEST RAISIN CURRANT BUTTER TARTS

Steps:

• Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
• Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
• Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
• Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
• Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.

OATMEAL CURRANT COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease baking sheets.
• Toss the oats, flour cinnamon, and baking soda together in a bowl.
• Cream the butter and both sugars together in a mixing bowl until light.
• Beat in the egg and vanilla.
• Then slowly beat in the dry ingredients, then the currants and walnuts.
• Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
• Bake until golden, about 10 minutes.
• Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.

GARIBALDI BISCUITS

Steps:

• Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
• Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
• Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
• Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
• Lightly flour the board and roll the mixture again until 1/8 inches thick,.
• keeping as square as possible.
• Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.

WELSH COOKIES

Steps:

• Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
• Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
• Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

IRISH CURRANT AND RAISIN CAKE

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
• 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
• 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
• 5. Give the batter a final mix with the rubber spatula.
• 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
• 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
• 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
• Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.

CURRANT AND SPICE OATMEAL COOKIES

Steps:

• Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
• Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

LEMON-CURRANT COOKIES

Steps:

• Preheat oven to 350 degrees. Generously butter two baking sheets, or line them with parchment paper. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in currants and lemon zest.
• Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

BUTTER TARTS (WITH CURRANTS)

Steps:

• Preheat oven to 375.
• Double pie crust recipe can be used for tart shells.
• Cut pie crust into circles (use a glass or biscuit cutter). Press into buttered muffin tin.
• Cream butter, sugar, salt, and vanilla. Stir in currants and egg yolk. Add beaten egg white and mix well.
• Use 1 1/2 scant teaspoons of filling for each tart to avoid overflow. Bake until filling is foamy and crust is brown, aprox. 12-15 minutes.
• Makes 2 dozen.

CURRANT COOKIES

Steps:

• Preheat oven to 400 degrees fahrenheit.
• Beat egg and milk together set aside.
• Sift flour, baking powder, salt, nutmeg and sugar together.
• Cut in margarine until the mixture is crumbly; add the egg/milk mixture.
• Mix in currants.
• Roll dough on floured surface to about a 1/2 inch thick.
• Cut with round cookie cutter.
• Place cookies on an ungreased baking pan.
• Bake for approximately 12 minutes or until the tops are golden brown.
• After removing cookies from the oven, while they are still hot, sprinkle tops with sugar to taste.

CURRANT COOKIES

Steps:

• In a bowl, combine the butter and sugar. Use a wooden spoon or rubber spatula to beat together until light and fluffy. Beat in the salt and vanilla until well mixed. Add the egg whites gradually, beating thoroughly after each addition to incorporate fully. Gently mix in the flour to create a smooth batter. Stir in the currants, distributing them evenly. Cover with plastic wrap and refrigerate for 30 minutes, or until the batter has firmed up and is easier to manipulate.
• Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper.
• Use 2 demitasse spoons (or other small spoons) to shape the cookies. Scoop up about 1 teaspoon of batter with 1 spoon and slide it off with the other spoon onto the baking sheet. As you work, space the cookies about 2 inches apart. Do your best to create marble-sized mounds.
• Bake the cookies, 1 sheet at a time, for 12 to 13 minutes, or until the edges are brown and the centers are pale yellow. Remove from the oven and let cool on the pan for 5 minutes. Transfer the cookies to racks to finish cooling and crisping before serving. Store any left over cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.