Saturday, December 01, 2012

Currant Cookies

Cinzia from Cindystar is hosting both the English and Italian editions of Weekend Herb Blogging and this week I have currants.

currants© by Haalo

This time of year we have a lot of dried and glace fruit in the cupboards - most of it will end up in something like a fruitmince but I've decided to make something a little lighter - a lovely short cookie studded with currants - not overly sweet, it's perfect with a cup of tea.

currant cookies© by Haalo

Currant Cookies
Cook time: 20 minutes

225 grams plain flour
100 grams softened butter, diced
50 grams icing sugar
50 grams currants
milk
Demerara sugar, for sprinkling


Sift the flour and icing sugar into a bowl, sprinkle over the diced butter and rub into flour using your fingertips until it's been incorporated(you could also do this step in a food processor, though you'll have to do the rest by hand).

Add the currants and stir to distribute them. Next add the milk a tablespoon at a time until the mixture just begins to hold - you're looking for a firm dough as this will be rolled out.

Sprinkle a little extra flour onto a board and knead the dough briefly to form a cohesive dough. Roll out to about 5mm thick and cut into shapes using your favourite cutter.

Carefully place the cookies on a baking paper lined tray, brush with a little butter and sprinkle over with Demerara sugar and bake in a preheated 170°C oven for about 20 minutes or until golden and cooked through.

Let them sit on the tray for a few minutes before placing them on a wire rack to cool.

2 comments:

  1. Looks lovely and takes only 20min!
    If I start now, they would be ready long before anyone wakes up here :-)
    Well, can't sleep anyway so why not make some!
    have a nice First Advent Sunday.
    baciusss
    brii

    ReplyDelete
  2. great recipe, lovely cookies, why not have a cup of tea together?
    recap will be soon on line :-)
    have a nice week and thanks for your contribution!

    ReplyDelete

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