Blackcurrant Shortbread
Overview
I haven’t made biscuits for a while, so the portion I made this time was a bit small and I ate them quickly. I just made them and my husband ate them in one jar at night. I said don’t finish them before I take pictures. He said it doesn’t matter. I’ll make them after I finish them and then take pictures. . Haha, just limit him to a few pieces these two nights until I take photos~~ Black currants taste better than raisins, and when baked with butter, they are a perfect match~~
Tags
Ingredients
Steps
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Weigh the ingredients for later use and soak the black currants in advance.
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Put the butter in a basin and melt over hot water.
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Add whole eggs and mix well.
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Add caster sugar and mix well.
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After stirring, add the soaked blackcurrants. Before adding, drain the water and cut in half with scissors.
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Sift in the low-gluten flour and mix evenly with a spatula.
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Wrap the dough with a piece of plastic wrap and shape it into a round shape, then place it in the refrigerator for at least 1 hour.
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Take out the dough after 1 hour.
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At this point, the dough will be relatively hard and ready to be cut. Use a knife to cut into appropriate thickness.
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Arrange into a baking pan, preheat the oven to 170 degrees and bake on the middle shelf for 15 minutes until browned.
