CURRANT SQUARES
I have two Irish sisters inlaw and both say this is one of their favorite desserts. Especially when its make with home made flakey pastry
Provided by Marlitt
Categories Dessert
Time 1h
Yield 20 squares
Number Of Ingredients 11
Steps:
- To make pastry:.
- Freeze butter or margarine for half an hour before grating.
- Sift flour and salt, then add butter or margarine.
- Mix into flour with palette knife.
- Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
- Put all filling ingredients into a saucepan and bring to boiling point.
- Set aside to cool.
- Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
- Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
- Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
- Dust with caster sugar and cut into squares when cool.
- Makes 20 squares.
Nutrition Facts : Calories 181.1, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.6, Sodium 106.9, Carbohydrate 21.5, Fiber 1.3, Sugar 13.2, Protein 1.6
CURRANT COOKIES
These cookies were a staple at my Grandmother's house during the holidays. They are sort of like a scone, a dry cookie that is great with milk or coffee.
Provided by starryangel777
Categories Dessert
Time 27m
Yield 24 serving(s)
Number Of Ingredients 9
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.
IRISH CURRANT SQUARES
This recipe has been posted for play in Culinary Quest - Ireland, found at http://www.irelandseye.com/aarticles/culture/recipes/baking/cursquar.shtm. Even in the age of convenience foods, home baking skills are flourishing, though the preference has shifted from large cakes to tray bakes. Here is an unsurpassed favourite,...
Provided by Baby Kato
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. To make pastry: freeze butter or margarine for half an hour before grating.
- 2. Sift flour and salt, then add butter or margarine, mix into flour with palette knife.
- 3. Add iced water until a dough is formed, wrap and chill in fridge.
- 4. Put all filling ingredients into a saucepan and bring to boiling point, once done set aside to cool.
- 5. Preheat oven to gas mark 6/ 200°C/ 400°F.
- 6. Roll out half the pastry very thinly and line a Swiss roll tin.
- 7. Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
- 8. Glaze with egg or milk and bake for 30 minutes or until light gold in color.
- 9. Dust with caster sugar and cut into squares when cool.
MOM'S CURRANT CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
- In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
- Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.
CURRANT CAKE
Home made currant cake
Provided by elaineoconnell
Time 1h
Yield Makes Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 200ðC/400ðF/Gas 6. Lightly dust a flat baking tray with flour.
- Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
- Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
- Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
- Transfer to the prepared baking tray and shape into a round 1 1/2â deep. Cut a cross on top and bake for about 40 minutes until golden brown.
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