Shortbread cookies with currants
10 servings
50 minutes
Shortbread cookies with currants are a classic treat of Ukrainian cuisine, combining tender crumbly dough with the refreshing tartness of black currants. This recipe has its roots in home baking, where simple ingredients transform into an amazing flavor. The shortbread dough enriched with margarine and eggs becomes soft and aromatic, while the berries add juiciness and a light fruity tang. The cookies are perfect for tea time and can be served as a standalone dessert or alongside morning coffee. Due to their versatility and ease of preparation, they appeal to both children and adults. Currants not only provide a bright flavor but also enrich the cookies with vitamins, making them not just a sweet treat but also a healthy addition to the diet.
1
We separate 1/4 of the margarine and set it aside temporarily.
- Margarine: 200 g
2
Mix the remaining margarine, 100 grams of sugar, and 3 eggs by hand.
- Margarine: 200 g
- Sugar: 100 g
- Chicken egg: 3 pieces
3
While mixing, gradually add flour until a homogeneous mass is obtained, not liquid but not too stiff, so it can be rolled out.
- Wheat flour: 400 g
4
We mix 1/4 of the margarine with 2 tablespoons of sugar and 200 grams of flour into crumbs.
- Margarine: 200 g
- Sugar: 100 g
- Wheat flour: 400 g
5
Roll out the dough to the size of the baking tray. Grease the tray with vegetable oil or line it with baking paper. Place the dough and evenly distribute the currants on top, then sprinkle with crumbs.
- Frozen blackcurrants: to taste
6
Send to a preheated oven at medium heat for 25 minutes.
7
Take out of the oven and cut into cookies.