These are similar to a Shrewsbury biscuit with blackcurrants. There was a chain café, the name of which completely passes me, but they had the best little blackcurrant biscuits, individually wrapped that my mother would stock up on, and steal anyone’s she saw. I had a bag of dried blackcurrants left from the Christmas Cake, so this recipe was definitely in the works! The recipe is delightfully easy, and can be baked instantly without a worry of refrigerating the dough – making life easier.
You can of course replace the blackcurrants with chopped up cranberries, raisins or other dried fruit, or even chocolate chips – because why not?
½ cup vegetable oil
¾ cup castor sugar
2 tbsp vanilla essence
1 tsp lemon zest
1 ½ cups flour
½ tsp baking soda
¼ tsp corn starch
¼ tsp salt
¾ cup dried black currants
Cream the oil with sugar
Then add the egg, lemon zest and vanilla and whisk well
Then gently fold in the dry ingredients, followed by dried blackcurrants to make a dough
You do not need to refrigerate the dough
Bake small cookies at 180C for 9-10 minutes, allowing to cool completely