Description
Bring back classic British baking with these Old-School Currant Squares. Made with a crisp, buttery pastry and a rich currant filling sweetened with golden syrup, they’re an easy and delicious treat for any time of day. Ideal for afternoon tea or a comforting dessert, these currant bars are simple, nostalgic, and absolutely moreish.
Ingredients
For the Pastry:
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200g cold butter, cubed
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75g caster sugar (plus extra for dusting)
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300g plain flour
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Pinch of salt
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1 large egg
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1–2 tbsp cold water (if needed)
For the Filling:
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200g currants
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2 tbsp golden syrup
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1 tsp lemon juice
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1–2 tbsp water
Instructions
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Preheat oven to 180°C (fan) and grease and line a 20x20cm square baking tin.
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Make the pastry: Rub the cold butter into flour and salt until it resembles breadcrumbs. Stir in sugar. Add egg and mix to form a dough. Add cold water if needed.
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Divide dough in half. Roll out one half to fit the bottom of the tin and press it in.
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Make the filling: Mix currants with golden syrup, lemon juice, and a little water until just moistened. Spread over the base layer of pastry.
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Roll out second half of dough and place over the filling. Press edges to seal and score the top lightly with a knife.
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Sprinkle with caster sugar.
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Bake for 25–30 minutes, or until golden and crisp.
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Cool completely in the tin, then cut into 12 squares.
Notes
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For a zesty twist, add a bit of orange zest to the filling.
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Don’t overwork the dough to keep the pastry light and tender.
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These freeze well—just wrap and store for up to 2 months.
- Prep Time: 20 minutes
- cooling time: 45 minutes
- Cook Time: 30 minutes