Ingredients:
- 150 g currants
- Brandy or rum
- 100 g butter (softened, at room temperature)
- 125 g sugar
- 3 eggs
- 180 to 200 g flour
Preparation:
- Soak the currants in the brandy. Set aside.
- Put the butterfly accessory in the mixing jar.
- Add the butter and blend on speed 1, 2 minutes with the sugar.
- Mix in the eggs, one at a time, on speed 3, 2 minutes.
- Add the currants, together with the brandy and flour.
- Work the dough on speed 2, 30 seconds.
- Heat the oven to 180 degrees Celsius.
- Place balls of dough on a baking tray lined with non-stick baking paper. Separate them so that they do not stick together when heated and the dough expands.
- Place the tray with the cookies on the top part of the oven and bake at 180 degrees Celsius for 20-30 minutes (until golden brown).
