1. Soak the black currant in rum or water and set aside
2. Soften the butter, add fine sugar, and beat
3. One half of the vanilla pod, take the vanilla seeds
4. Add to the whipped butter
5. Divide multiple times, mix the egg liquid thoroughly, and fully emulsify without separation of water and oil
6. Sift in low-gluten flour and baking powder, stir into a dough
7. Divide the dough into equal parts and press it into a pie shape about 5mm thick. Use kitchen paper or other to absorb the black currant. Press into the biscuits. Preheat the oven and bake at 180 degrees for 15-20 minutes.
Tips:1. When mixing the egg liquid, it should be done in batches, and it should be fully emulsified;
2. The amount of dry blackcurrant can be more or less, increase or decrease according to your preference;
3. If there is no vanilla pod, it can be omitted, or vanilla extract can be added. Rum can be replaced with ordinary drinking water;
4. The dough is just a little mixed, no need to knead too much;
5. Please increase or decrease the temperature and time according to the temper of your own oven.
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