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5 from 1 vote
Red and Blackcurrant Shortcake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Dessert
Servings: 12
Author: Cath
  • 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
  1. Pre-heat oven to 180 celsius (350F or Gas Mark 4)

  2. Sieve flour into big bowl and add a pinch of salt 

  3. Add margarine and rub in until it resembles breadcrumbs

  4. Add ground cardamom seeds (the little brown and black very hard seeds inside the pods) and sugar  and amalgamate well

  5. 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

  6. Put in the oven for 10 minutes and then remove

  7. Pour a mixture of red and black currants onto cooked shortbread base

  8. Add ground almonds to remainder of shortbread mixture and mix well before pressing evenly on top of currants

  9. Put whole thing back into the oven for another 15 - 20 minutes until golden brown

  10. Remove and leave on rack to cool - mark out into slices and eat