Oat and currant shortbreads

by possandruby

Sometimes it’s the simple things that can bring the most joy! This recipe for oat and currant shortbreads, is an easy combination of pantry staples that you can whip up in a flash. Ten minutes preparing and ten minutes baking and ta-dah they are ready for eating! You will be the envy of all. Like most of our recipes there are always opportunities to make variations to suit your taste. Add some coconut or chopped nuts or alternatively for the kids maybe throw in some sprinkles or choc chips. In fact, this recipe is so simple you could get the kids to make them for you! They could use cookie cutters to create their own shapes. We also recommend you double the recipe if you have hungry hordes to feed, as they won’t last long.


  • 1 cup rolled oats
  • 1 cup plain flour
  • 125g butter
  • 1 teaspoon bi-carb soda
  • 1 teaspoon cream of tartar
  • 1 1/2 tablespoons sugar
  • 1/2 cup currrants
  • 100g chocolate melts (to decorate)

Pre-heat the oven at 180°. Mix oats, flour, bi-carb soda and cream of tartar in a large bowl. Slightly melt the butter until just soft (approx. 20 seconds in the microwave) and mix with the dry ingredients. Add the currants and a dash of warm water to allow all ingredients to combine into a stiff dough.

Roll out the mixture onto baking paper and cut into rectangle sticks, roughly 2cm x 10cm. Place on a baking tray and into in the oven at 180°. Bake for 10-12 minutes and cool on a wire baking rack.

Once cooled, melt the chocolate using a double boiler. A double boiler is a saucepan or bowl set over another saucepan containing a small amount of boiling water on the stovetop. It is important to note that the top bowl or saucepan should never touch the water or the chocolate won’t melt. Drizzle melted chocolate over the biscuits and allow to set.

Makes approximately 12 sticks. Store in an airtight container for 2 weeks.


  • Add one tablespoon of desiccated coconut to the mixture for a crunchy texture.
  • Add chopped pecans instead of currants.
  • Replace currants with choc chips.

If you love making quick and easy snacks take a look at some of our other recipes.

We’d love to see and hear how you went with making these oat and currant shortbreads, so feel free to comment below.  Share on social media and don’t forget to tag your pics #possandruby

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