Currant Squares

[Scott]

Here is an unsurpassed favourite, especially when made with a delicate flaky pastry.


Flaky Pastry

140g/ 5oz firm butter or margarine, grated
175g/ 6oz flour
pinch salt
iced water

Filling

110g/ 4oz butter
80g/ 3oz sugar
225g/ 8oz currants
pinch spice
1 lemon, rind and juice
1 large apple, grated
1 slice bread, crumbled
Makes 20


To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with palette knife. Add iced water until a dough is formed. Wrap and chill in fridge. Put all filling ingredients into a saucepan and bring to boiling point. Set aside to cool. Preheat oven to gas mark 6/ 200?C/ 400?F. Roll out half the pastry very thinly and line a Swiss roll tin. Pour on currant filling, spreading evenly, then cover with the rest of the pastry. Glaze with egg or milk and bake for 30 minutes or until light gold in colour. Dust with caster sugar and cut into squares when cool
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May your day be touched
by a bit of Irish luck,
brightened by a song in your heart,
and warmed by the smiles
of the people you love.

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