Dried Fruit Cookie Recipes - Butter Currant Bars

Ingredients

• 2 1/3 cups/350 g all-purpose/plain flour

• 2/3 cup/100 g confectioners'/icing sugar

• 1/8 tsp salt

• 3/4 cup/180 g butter, cut up

• 1 large egg + 1 large egg yolk, lightly beaten

• 1/3 cup/45 g dried currants

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Method:

1. Sift the flour, confectioners' sugar, and salt into a large bowl. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.

2. Add the whole egg to form a stiff dough. Divide the dough in half. Press each half into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 400°F/200°C/gas 6. Butter four cookie sheets. Roll out one disk on a lightly floured surface to a thickness of 1/8 inch (3 mm) and to a 14 x 12-inch (35 x 30-cm) rectangle.

4. Sprinkle with the currants. Roll out the remaining dough to the same dimensions and place on top of the currants, pressing down lightly.

5. Cut into 2 x 1 1/2 inch (5 x 4-cm) strips. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Brush with the remaining beaten egg yolk. Bake, one sheet at a time, for 10-12 minutes, or until golden brown. Transfer to racks to cool.