Dec 17, 2014

Give your classic shortbread a little English-inspired spruce with our Digital Marketing Director's Creme De Cassis De Dijon Liquor Shortbread recipe. We know that change is hard, but trust us, you're going to want to try this.


  • 1/2 Pound (1 cup) unsalted butter at room temperature
  • 1/2 Cup sugar
  • 1/2 Cup cornstarch
  • 1 1/2 Cups all purpose flour
  • 1 Egg yolk
  • 1/2 Tsp salt
  • 1/4 Cup dried currants
  • 1/4 Cup Lejay-Cassis: Creme de Cassis de Dijon Liquor
  • 1/4 Cup icing sugar (optional)

Chop up dried currants. Add the liquor to the currants and let it sit to absorb.

Cream butter and sugar together - this works best if the butter is room temperature. Beat in an egg yolk.

In a separate bowl mix dry ingredients (flour, cornstarch, salt). Slowly add dry ingredients to wet. Do not over beat; it should be a bit crumbly. Fold the liquor soaked currants into the crumbly dough. It will turn a nice pink color.

Divide it into two equal parts. Lay two 12 inch sheets of cling wrap and place half of the mixture onto each sheet. Bring both ends of the cling wrap together and form two six inch rolls about two inches in diameter.

Put it in the fridge and set to chill for at least two hours. Set oven to 250 degrees. Score chilled rolls before cutting. Each roll makes 24 cookies. Take the cling wrap off to cut. Line baking sheet with parchment paper.

Bake at 250 degrees for 30 minutes. The cookies should not be brown; they should be golden underneath. Once baked, carefully place on a cooling rack and let fully cool. They'll crumble when warm.

To help celebrate the holiday season and get everyone feeling a little bit more festive we asked our Marketplace Events team members to send us their best seasonal desserts. See the whole list on our Facebook page and share your favorites with friends and family.

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