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? Recipe Ingredients  ½ cup vegetable oil¾ cup castor sugar1 egg2 tbsp vanilla essence1 tsp lemon zest1 ½ cups flour½ tsp baking soda¼ tsp corn starch¼ tsp salt¾ cup dried black currants Recipe Instructions Cream the oil with sugarThen add the egg, lemon zest and vanilla and whisk wellThen gently fold in the dry ingredients, followed by dried blackcurrants to make a doughYou do not need to refrigerate the doughBake small cookies at 180C for 9-10 minutes, allowing to cool completely