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Chopped raisins can replace the currants, which are actually very small raisins.

Source: Everyday Food, March/April 2003
Total Time Prep Yield



Cook's Notes

Remember to zest only the outer layer of the skin: The white pith has an unpleasant bitter flavor.

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How would you rate this recipe?
  • jennontheisland
    4 APR, 2013
    Currants are NOT raisins. They are dried currants. The reason you can't find them in the US is that production is banned in most states. Do NOT replace currants with raisins. Dried blueberries are a much better option and closer to the flavour of currants.
    • jskultetylive
      23 DEC, 2016
      I find currants in both my Safeway and City Market, King Sooper stores, right next to the dried fruits or baking items. Always have, and I live in the USA. These cookies are delicious and one of my favorites for Christmas or Easter (with the lemon - they are refreshing!).
  • MS12190593
    28 JUN, 2012
    These sound delicious, but I have to nitpick one thing. Currants are not just small raisins. The black currant is a distinct fruit, and one of my favorites. The red currant is another distinct fruit. Zante currants are indeed dried grapes, which makes them raisins and therefore confusingly named. It's hard to find dried black currants in the US, at least in my area (Mid Atlantic), and worse when you are looking for actual currants and all you can find are zante currants.
  • beadfish
    13 DEC, 2011
    Made these for a holiday cookie exchange and they were wonderful! They're simple but unique, have a lot of flavor, and are quick and easy to make. However, I used a small cookie scoop which made 1 1/2 to 2" cookies and the yield was only about 2 1/2 dozen. But no problem, since they're so easy, I just whipped up another batch. Definitely delicious for any occasion!
  • tourtes
    12 APR, 2009
    I just made these today for Easter treat. Came out great and delicious. I covered them with a lemon glaze.....really good!
  • patraymond1
    8 MAR, 2009
    To Valentinajacome - If you mix in the dry ingredients by hand, the cookies will be puffy like the ones in the picture.
  • valentinajacome
    8 MAR, 2009
    Hi, the taste of those cookies is lovely. However, the ending result is a cookie that spreads out. it does not look as firm as the ones in the picture. could there be something not quite right with the published recipe? I followed it to the 't'.
  • ivahays
    7 MAR, 2009
    A drop or two of lemon extract would beef it up also, and yes to "cal gal", reminds me of rock cakes....its a scottish thing !
  • MS12534275
    7 MAR, 2009
    Currants rock! My folks came from Scotland, and currants are used as much, if not more than, raisins. What I love about them is they caramelize and have a deliteful bite to them. They also have a more intense burst of flavour, but they do taste like raisins. I'm definitely going to try this recipe.
  • CyrenasRaggedyCottage
    7 MAR, 2009
    I'm not really crazy about currants, but I do love blueberries ... and blueberries and lemon go so well together -- so, I'm going to try this recipe with dried blueberries instead of the currants. I just know that they will be delicious!!!
  • by01
    7 MAR, 2009
    When ever possible I would appreciate your adding storage instructions and calorie/nutritional values to the recipes. This recipe sounds like a winner, can't wait to try it out. Thanks for sharing.

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