Currant Squares

15m
Prep Time
35m
Cook Time
50m
Ready In


"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."

Original is 20 servings
  • FLAKY CRUST:
  • FILLING

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.

0 Reviews

You'll Also Love