Currant Squares
Delightfully rustic and irresistibly flavorful, these Currant Squares are a perfect combination of buttery shortcrust layers and a sweet, spiced currant filling. Infused with fragrant orange zest and a hint of cinnamon, this vintage-inspired treat is a nostalgic bake that’s quick to prepare in just 20 minutes. With a delicate balance of tangy currants and buttery richness, these squares make an elegant addition to dessert tables, tea parties, or holiday gatherings. Simple yet indulgent, the recipe uses pantry staples like flour, sugar, and butter, while the dusting of powdered sugar adds a touch of culinary charm. Yielding 12 luscious servings, these homemade squares are the ultimate crowd-pleaser for lovers of timeless baking.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Granulated sugar
- 175 grams Unsalted butter
- 1 large Egg yolk
- 30 milliliters Milk
- 150 grams Currants
- 1 teaspoon Orange zest
- 0.5 teaspoon Ground cinnamon
- 1 tablespoon Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Cut the unsalted butter into cubes and rub it into the flour mixture using your fingertips until the mixture resembles coarse breadcrumbs.
Mix in the egg yolk and milk until the dough comes together. Do not overwork it.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 15 minutes.
While the dough chills, prepare the currant filling. In a small bowl, mix the currants, orange zest, and ground cinnamon.
On a lightly floured surface, roll out one portion of the dough to fit the bottom of the prepared pan.
Transfer the dough into the pan, pressing it evenly to the edges.
Spread the currant filling evenly on top of the dough layer.
Roll out the second portion of dough and carefully place it over the currant filling. If it tears, patch it gently by pressing the dough together.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
Remove from the oven and allow the currant squares to cool completely in the pan.
Once cooled, use the parchment paper overhang to lift the dessert out of the pan. Cut into squares.
Optional: Dust with powdered sugar before serving.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 16.9 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
