Currant Squares
Recipe: #20528
August 09, 2015
Categories: Desserts, Cookies, Raisin, Irish, Baby Shower, Fathers Day, Game/Sports Day Potluck, Oven Bake, Vegetarian, Bars, Flour, Butter/Margarine, Kosher Dairy, more
"This is an unsurpassed Irish favorite, especially when made with a delicate flaky pastry. The recipe calls for a Swiss Roll tin, which is a baking tray about 13x9x1. You can also use a regular 9x13 pan, but you may want to line it with parchment so you can lift the cookies out to cut them. From Irelandseye dot com."
Ingredients
- FLAKY CRUST:
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- FILLING
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Nutritional
- Serving Size: 1 (59 g)
- Calories 161.2
- Total Fat - 10.8 g
- Saturated Fat - 6.7 g
- Cholesterol - 37.9 mg
- Sodium - 101.8 mg
- Total Carbohydrate - 15.4 g
- Dietary Fiber - 1 g
- Sugars - 6.9 g
- Protein - 1.7 g
- Calcium - 12.8 mg
- Iron - 0.3 mg
- Vitamin C - 9.5 mg
- Thiamin - 0 mg
Step by Step Method
TO MAKE PASTRY
Step 1
Freeze butter or margarine for half an hour before grating.
Step 2
Sift flour and a pinch of salt into a bowl, then add butter or margarine. Mix into flour with palette knife. Add iced water a bit at a time until a dough is formed. Wrap and chill in fridge.
TO MAKE FILLING
Step 3
Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool.
Step 4
Preheat oven to 400°F. Roll out half the pastry very thinly and line a Swiss roll tin.
Step 5
Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
Step 6
Brush the top crust with egg wash and bake for 30 minutes or until light gold in color. Dust with caster sugar and cut into squares when cool.
Tips
No special items needed.