Irish Shortcakes is a traditional Irish recipe for a classic biscuit (cookie) made from a lard dough containing currants that is oven baked in rounds to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Shortcakes.
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This is a classic Irish curranty shortcake-style biscuit that, originally, were made with bacon fat.
Ingredients:
240g plain flour
1/2 tsp baking powder
60g lard
60g caster sugar
90g currants
1 small egg, beaten
a little milk, for mixing
Method:
Sift together the flour and baking powder into a bowl. Dice the lard, add to the flour mix and rub in with your fingertips until the mixture resembles fine crumbs. Stir in the sugar and the currants then work in the egg and just enough milk to bring the ingredients together as a stiff dough.
Turn out onto a floured work surface and roll out to about 12mm thick. Cut into 6cm rounds or squares with a pastry cutter then transfer to a greased baking tray. Prick the surface of the biscuits with a fork to prevent them from curling then transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for about 25 minutes, or until golden brown.
Transfer to a wire rack and allow to cool completely before storing or serving.
