Currant cookies
6 servings
90 minutes
Blackcurrant cookies are a true embodiment of Russian home baking, combining the tenderness of yeast dough with the refreshing taste of blackcurrants. Its history is rooted in the traditions of Russian cuisine, where berries have always held a special place, adding brightness and a slight tartness to baked goods. The sweetness of sugar and the spice of cardamom create a harmony of flavors, while the crispy crust after baking provides special pleasure. These cookies are perfect for cozy tea gatherings, especially in cold weather, filling the home with the aroma of warm dough and berries. They pair wonderfully with black or green tea and can also be dusted with powdered sugar for an extra elegant look.
1
Heat the milk but do not bring it to a boil. Dissolve the yeast in the milk and mix the milk with ground cardamom.
- Milk: 400 ml
- Dry yeast: 10 g
- Ground cardamom: 2 teaspoons
2
Beat the eggs with sugar in a deep bowl, add milk, melted butter, and mix them together. Then, gradually add flour to the bowl and knead the dough. Leave it in a warm place for an hour.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Milk: 400 ml
- Butter: 50 g
- Wheat flour: 900 g
- Salt: pinch
3
Now mix the dough with black currants, shape cookies of any form, and place them on a baking sheet lined with parchment paper. Send the baking sheet to an oven preheated to 180 degrees for half an hour. For added aesthetics, you can brush the cookies with beaten egg.
- Blackcurrant: 300 g
- Chicken egg: 3 pieces
