Shortbread roll with blackcurrant
4 servings
40 minutes
Sandy roll with black currant is a refined European treat that combines tender, crumbly dough and vibrant sweet-sour berries. Its roots lie in the traditions of home baking, where simplicity meets elegance. Black currant, rich in vitamins and depth of flavor, creates a bright contrast with the softness of the dough. Gelatin makes the filling denser, preventing it from spilling out, while sugar adds a subtle sweetness. This roll is perfect for cozy tea gatherings, especially on cold evenings when its aroma evokes warm memories. Made with love, it will be the centerpiece at family tables or festive events.
1
Preparing the dough: Beat 2 eggs in a mixer with 2/3 cup of sugar until fluffy. Add baking soda mixed with vinegar, flour (1 full cup), melted margarine, and starch.
- Chicken egg: 2 pieces
- Sugar: 0.7 glass
- Soda: 0.5 teaspoon
- Vinegar 9%: 1 tablespoon
- Wheat flour grade 1: 2 glasss
- Margarine: 120 g
- Potato starch: 2 tablespoons
2
Knead the homogeneous dough at a slow speed. Pour another full cup of flour onto the table and place our dough in it. Knead until a denser consistency is achieved. Almost all the flour will be used. Place our dough on the foil and flatten it by hand into a size of 30 by 22 cm.
- Wheat flour grade 1: 2 glasss
3
Filling: I took mashed black currants with sugar for the filling. I have a little sugar. Add 1 tablespoon of dry (not soaked!) gelatin to the currants and spread it on the dough. I spread it from one edge and the other and rolled it up like a stollen. First, one edge towards me, then the one closer to you - inside. Then one over the other. Gather it slightly with your hands from the long sides to make a long log.
- Blackcurrant: 100 g
- Sugar: 0.7 glass
- Gelatin: 1 tablespoon
4
Send the roll to a preheated oven for 40 minutes on low heat, or at 160°C.
5
Sprinkle with powdered sugar while hot!