Currant Cookies

Currant Cookies

Hiya!

I hope you all had a fabulous Easter with family and friends. Having a 4 day weekend is just amazing but tonight I’m feeling a little like poof! and its gone, back to the normal routine tomorrow.

This post is quite special as I allowed my nearly 3 year old to help me bake these cookies. I’m not very good at baking with my kids as I’m a bit of a control freak. I have a digital scale and I measure everything out exactly, so when they stir a bit too vigorously and an unknown amount of flour flies out the bowl, I have to take big breaths! Haha. But this all went very well and she loved showing Daddy the cookies she made.

If your kids are still on Easter holidays, give these a go with them. Rolling the dough and using the cookie cutter were definite highlights for her. Who knows, maybe I’ll be brave enough to try another recipe with her sometime.

Ingreds

Currant Cookies (makes 18-24 cookies)

100g butter, softened

75g caster sugar

1 egg, separated

1 small lemon (zest only)

200g plain flour

2 tbsp milk

50g currants

Preheat the oven to 180°C and line 2 baking trays with parchment paper

Cream butter and sugar until well mixed and fluffy.

Add egg yolk and lemon zest, mix until combined.

Sift in flour and mix well. Add milk slowly until the dough comes together. Add currants and mix in.

Roll out dough on a floured surface to about 5mm thick and cut cookies using a 6cm fluted cutter (or any shape your heart desires) Gently use a palette knife to move your cookies to the baking tray.

Bake for 8 mins. Remove cookies from the oven and brush the tops with a little beaten egg white. Sprinkle caster sugar on top and return to the oven for 5 mins.

Egg wash & sugar

Allow to cool on the tray on a wire rack before storing in an airtight container.

Cookie stack

Enjoy your cookies before the bunnies get in!

Cxx

P.S. This is a Mary Berry recipe that I have made a few times now and adapted slightly to my own way of baking. Mary’s original recipe can be found here.

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