Currant Cookies
I found this forgotten recipe in my cookbook, which I started filling out at age 11. I think it is familiar to many. The cookies turn out very delicious: the tender dough pairs perfectly with the tart jam. I recommend using blackcurrant specifically.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 2 / 5
Ingredients
for 15 servings
- butter 150 g
- eggs 3
- sugar 100 g
- vanilla sugar 10 g
- baking powder 10 g
- flour 400-450 g
- jam 500 g
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Instructions
Step 1 of 9
Cream the butter and sugar and vanilla sugar.
Step 2 of 9
Add eggs and mix.
Step 3 of 9
Stir in flour with baking powder and knead the dough.
Step 4 of 9
Wrap ⅓ of the dough in plastic wrap and place it in the freezer for 1 hour.
Step 5 of 9
Grate the frozen dough using a coarse grater. You can grate it directly onto the jam in the pan.
Step 6 of 9
Lightly grease the baking pan (I used one 20×30 cm) with butter or line it with parchment paper. Spread out the remaining dough.
Step 7 of 9
Spread the jam on top.
Step 8 of 9
Layer the grated dough on top. Place in an oven preheated to 180 degrees and bake for 25–30 minutes.
Step 9 of 9
Cut into pieces randomly.
