Ingredients:
- 150 g of currants
- Brandy or rum
- 100 g of butter (soft, at room temperature)
- 125 g of sugar
- 3 eggs
- 180 to 200 g of flour
Preparation:
- Soak the raisins in the brandy. Put aside.
- Place the butterfly accessory in the mixing jug.
- Add the butter and work at speed 1, 2 minutes with the sugar.
- Mix the eggs, one at a time, on speed 3, 2 minutes.
- Add the raisins, along with the brandy and flour.
- Work the pasta at speed 2, 30 seconds.
- Heat the oven to 180 degrees.
- Place balls of dough on a cookie sheet with non-stick paper. Spread them apart so they don’t come together when they heat up and the dough expands.
- Place the cookie sheet on the top of the oven at 180 degrees for 20-30 minutes.
