Ingredients for Red Currant Cookies
- 250g (2 cups) all-purpose flour
- 125g (1 cup) powdered sugar
- 10g (2 tsp) vanilla sugar
- 2 large egg yolks
- 125g (1 cup) cold unsalted butter
- Red Currant Jam
- Powdered sugar, for dusting
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How to Make Red Currant Cookies
- Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 250g (2 cups) all-purpose flour, 125g (1 cup) powdered sugar, and 10g (2 tsp) vanilla sugar.
- Cut 125g (1 cup) cold unsalted butter, cut into cubes, into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 2 large egg yolks to the bowl and mix until a dough forms. Add 1-2 tbsp of ice water, if needed, to bring the dough together.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 3mm thickness.
- Use a 5cm cookie cutter to cut out rounds. Using a smaller cutter (e.g., 1cm) or a floured thimble, cut out a small hole in the center of half the cookies.
- Place cookies on the prepared baking sheet, leaving some space between them.
- Bake for 10-12 minutes, or until lightly golden brown.
- Let the cookies cool completely on a wire rack.
- Spread a generous amount of red currant jam (or your preferred jam) onto the solid rounds. Gently press a small hole cookie on top to create a sandwich.
- While the cookies are still slightly warm, dust with powdered sugar for an extra touch of sweetness. For even coating, dip the top cookie in powdered sugar before placing it on the jam.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
17g
Carbs
3g
