Blackcurrant Cookies
1.
Cut the butter into small cubes and let it soften at room temperature
2.
Wash black currants, remove stalks, and chop for later use
3.
Beat the softened butter with a whisk
4.
Continue to beat well after adding sugar
5.
Beat the eggs into egg liquid
6.
Add the egg mixture to the evenly beaten butter in two portions, and beat each time until the butter and the egg mixture are completely fused
7.
The look after hitting
8.
Add the flour and diced black currant, stir with chopsticks until the flour is completely moistened and all the butter is mixed well
9.
The look after mixing
10.
Then roll the mixed flour material into 0.5 cm thick slices with a rolling pin, cut out biscuit shapes with a mold, and place them on a baking tray lined with greased paper. Put the baking tray into a preheated oven (preheated at 175 degrees). ), bake for 10 minutes
11.
It can be eaten after letting cool at room temperature! Crispy and fragrant, endless aftertaste!
Tips:
After mixing the flour and the whipped butter, it will be sticky, and it is not easy to demold when cutting with a mold. You can put it in the refrigerator for a little more than ten minutes. Use as much as you want and put it at room temperature. After a while it started to get sticky again.
