Description
Fragrant shortbread. Currants give the liver a slight acidity and delicate aroma.
Ingredients
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Flour
75 g
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Butter
120 g
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Brown sugar
100 g
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Chicken egg
1 piece
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Leavening agent
0.5 tsp
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Oat flakes
25 g
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Black currants
1 cup
Cooking
Butter in advance remove from the refrigerator.
Add fine cane sugar Mistral, stir until smooth.
In a bowl sift the flour with the baking powder.
Add oats, mix well.
To the sugar-butter mixture add the egg, mix well.
To the butter-sugar-egg mixture add flour and knead the dough.
Add the black currant berries and gently mix them into the dough.
Shape dough into a sausage, wrap in plastic wrap and put in freezer for 25 minutes.
Remove the dough from the freezer, cut into slices 1.5 cm wide
Spread on a greased baking sheet.
Bake in a preheated 220 degree oven for 15-20 minutes.
Cookies on the fault.
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