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🍰 Juicy Currant Cookies

78 kcal · 30 min · 4 servings

Juicy Currant Cookies Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the vanilla pod lengthwise.
  2. 2. Scrape out the tiny seeds with the back of a knife.
  3. 3. Mix the vanilla seeds with the flour, ground almonds, coconut blossom sugar, and a pinch of salt in a bowl.
  4. 4. Shape the flour mixture into a small mound.
  5. 5. Press a well into the center of the mound.
  6. 6. Crack the egg directly into the well.
  7. 7. Place the butter cubes around the egg on the dough.
  8. 8. Knead the ingredients quickly into a soft dough.
  9. 9. Wrap the dough tightly in cling film.
  10. 10. Place the dough in the refrigerator for about 30 minutes.
  11. 11. Sprinkle some flour on a clean work surface.
  12. 12. Knead the chilled dough briefly.
  13. 13. Roll out the dough to a thickness of about 0.6 cm.
  14. 14. Cut out round cookies with a diameter of approx. 6 cm.
  15. 15. Line two baking sheets with baking paper.
  16. 16. Place the cut-out cookies on the trays.
  17. 17. Preheat the oven to 180 °C (convection 160 °C; gas: level 2–3).
  18. 18. Bake the cookies for approx. 10 minutes.
  19. 19. Remove the baking trays from the oven.
  20. 20. Carefully lift the baking paper with the cookies off the trays.
  21. 21. Let the cookies cool completely.
  22. 22. Wash the currants under running water.
  23. 23. Pat the berries dry with a kitchen towel.
  24. 24. Gently strip the berries from the stems into a bowl using a fork.
  25. 25. Set aside a few stems with berries for decoration.
  26. 26. Mix the starch with a little currant juice until smooth.
  27. 27. Bring the remaining juice with the lemon juice to a boil in a pot.
  28. 28. Stir the starch mixture into the boiling liquid.
  29. 29. Add the remaining currants to the mixture.
  30. 30. Let the filling simmer gently for 1–2 minutes while stirring.
  31. 31. Remove the bowl from the heat.
  32. 32. Let the currant filling cool.
  33. 33. Place one tablespoon of the currant filling on each cooled cookie.
  34. 34. Dust the cookies lightly with powdered erythritol.
  35. 35. Decorate the cookies with the reserved currant stems.

Nutrition per serving