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Black Currant Cookies/Biscuits

Gluten Free Black Currant Cookies

75g (3oz) butter
75g (3 oz) caster sugar (or white sugar)
1 egg separated
1/4 tsp cinnamon
50g (2 oz) currants
175g (6 oz) Frankie's All Purpose Flour
3 tbsp milk - for the egg wash for
              brushing with the egg white.
Raw sugar to sprinkle the top

Preheat oven to 180C or 350F.
Beat butter and sugar together until light and fluffy.  Then beat in 1 egg yolk.
Add cinnamon and Frankie's All Purpose Flour blend.  Blend well.  Stir in black currants.

Roll out dough to 1/4inch thick (5mm) on well floured surface.  Cut out cookie shapes and place on parchment paper lined sheet pan. 

Lightly beat the egg white and milk together and lightly brush the tops of the cookies.  Sprinkle with coarse sugar.

Bake for 15-18 minutes or until pale golden.
Let cool before storing in an airtight container for up to 2 weeks.

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