We still have great strings of redcurrants hanging from the bush in our garden.
I made a couple more bottles of cordial which are now in the fridge (see earlier post for recipe).
We’ve frozen some.
And so I thought I better come up with another idea to use them.
I thought of a German redcurrant meringue shortbread but I still haven’t got my head around how to make vegan meringues.
Somewhere in the back of my mind I remembered a friend talking about making shortbread and using the mixture as a sandwich for blackcurrants.
So with a little inspiration from this blog I came up with this recipe.

Scandinavian touch
It worked really well.
I love the unique perfume and taste of the cardamom.
The spice is used a lot in Scandinavian pastries and cakes.
You could add an extra teaspoon of it if you like.
The fruit is tart and the shortbread is sweet but not too sweet.

- 350 g plain, white flour
- 250 g vegan margarine or spread
- 120 g golden granulated sugar
- 3 tsp ground cardamom
- 60 g ground almonds
- A pinch salt
- 300 g redcurrants and blackcurrants cleaned and desprigged
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Pre-heat oven to 180 celsius (350F or Gas Mark 4)
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Sieve flour into big bowl and add a pinch of salt
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Add margarine and rub in until it resembles breadcrumbs
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Add ground cardamom seeds (the little brown and black very hard seeds inside the pods) and sugar and amalgamate well
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Press half the mixture into the bottom of a 8 or 9 inch cake or tart tin (preferably with a loose bottom) greased and lined with parchment or greaseproof paper and lightly prick with a fork
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Put in the oven for 10 minutes and then remove
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Pour a mixture of red and black currants onto cooked shortbread base
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Add ground almonds to remainder of shortbread mixture and mix well before pressing evenly on top of currants
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Put whole thing back into the oven for another 15 - 20 minutes until golden brown
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Remove and leave on rack to cool - mark out into slices and eat




Would whitecurrants work?
Yes I’m sure they would – or blackcurrants
Lovely update thank you for sharing Cath blessing in sharing your making me hungry
Thanks, Linda