Sunday, 17 June 2018

Currant Cookies

What better way to spend a rainy day? Baking warms the house and these delicious little currant cookies made a nice treat for any hardy souls who were prepared to brave the weather and visit. Simple to make, I use the food processor but stir in the currants. I also like more vanilla but this is a matter of personal taste, my husband prefers less. Sometimes I make most of the batch and then add a little more vanilla to the mixture and bake a few just for me.

Currant Cookies

125 g soft butter
1 cup caster sugar
1 tablespoon boiling water
1 egg
2 teaspoons vanilla (or more to taste)
1 cup SR Flour
1 cup plain flour
1 cup currants


Cream butter and sugar, add vanilla and add boiling water and beat again.

Beat in egg

Mix in the flours and currants

Roll mixture into small balls, place on greased tray / Gladbake and press to flatten slightly. They spread a little so allow space around the biscuits.

Make at 160 deg until pale golden brown, approx 12 minutes.

Cool slightly on trays and then transfer to cooling rack.

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