Currant & Ginger Shortbreads

These Currant & Ginger Shortbreads are the perfect addition to afternoon tea - their 2-bite size packs a punch with the vibrancy of crystallized ginger and tart currants that were soaked in a spiced tea.

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Did you ever have a teacher or mentor that made an unmistakable impact on your life? I've been incredibly fortunate to have a few amazing people who shaped the person I've become over the years, and one of those people was my elementary school teacher (and later colleague) V. 

While I remember a wealth of things that I learned from her, whenever I think of her I think of ginger, black currants and tea. V is a connoisseur of those flavours in my mind, and when I'm compiling a basket of goodies for her every Christmas, I try to capture as much of them as possible. This year, in addition to my Chestnut Gingerbread Cookies, Gluten Free Sparkling Ginger Cookies and My Mom's Fabulous Shortbread, I decided to tackle a cookie that goes perfectly with her Friday tea sessions and captures the memories I have of her. 

I came across a copy of Barbara Tropp's China Moon Cookbook at the local library, and while I earmarked several of the cookie recipes contained therein, her Currant & Ginger Shortbread recipe just screamed perfection. I made several tweaks along the way (because of course I did) but the result was well worth it! Delicate, golden and unbelievably buttery coins of shortbread packed with diced crystallized ginger and currants that had been plumped in a spicy tea with a hint of lemon zest made the whole house fragrant, and the sample my mom had passed with flying colours. I have no doubt that these would elevate any cookie platter, regardless of the season!  

Thanks to Selefina Spices and Adagio Teas for making these happen with their crystallized ginger and Oriental Spice tea!

Currant & Ginger Shortbread

Adapted from Barbara Tropp's China Moon Cookbook

Makes about 2 dozen

Currants:

⅓ cup currants

Zest of 1 lemon

1 cup tea of choice (I used Oriental Spice by Adagio Teas), hot

Cookies:

4 oz cold unsalted butter (I used a cultured one as it's what I had on hand)

¼ cup sugar

1 tsp vanilla

2.5 oz flour

2.5 oz spelt or whole wheat flour

Pinch salt

2 tbsp crystallized ginger, diced

1. In a small bowl, combine the currants, lemon zest and tea. Let stand 45 minutes, then drain and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add vanilla and beat in well.
4. Add flours and salt, mixing until just incorporated.
5. Fold in the drained currant-lemon mixture and ginger until well blended.
6. Cover and let rest on the counter for 10 minutes.
7. Turn dough out onto a sheet of plastic wrap and form into a skinny log, about 1½ inches in diameter.
8. Wrap in the plastic (and foil, if you really want the shape to stay perfectly) and chill overnight, or up to 1 week. 
9. On baking day, move the dough log to the freezer for 30 minutes (this makes it way easier to slice!).
10. Heat the oven to 350F.
11. Cut the cookie dough log into ¼-inch slices, placing them on a parchment-lined cookie sheet.
12. Bake the cookies until the edges are lightly golden, about 15 minutes. 
13. Cool completely on the sheets.