Melting moments cookies-cake with black currant

Category: Bakery products
Biscuit Pastry Melting Moments with Blackcurrant

Ingredients

butter (softened) 227 g
powdered sugar 100 g
vanilla extract a few drops
premium flour 230 g
corn or potato starch 90 g
frozen black currant 150 g
starch for sprinkling berries 30-40 g
sugar to taste

Cooking method

  • Whip butter with powdered sugar, add vanilla extract, add sifted flour and starch, knead the dough. Divide the dough into 2 parts. Grease a baking dish with butter and lightly dust with flour or starch. Distribute one part of the test according to the form: Biscuit Pastry Melting Moments with Blackcurrant
  • Mix black currant with starch and sugar to taste:
  • Biscuit Pastry Melting Moments with BlackcurrantBiscuit Pastry Melting Moments with Blackcurrant
  • We cover with dough, I did not manage to transfer the rolled layer into the mold, so I got such an unpresentable look:
  • Biscuit Pastry Melting Moments with Blackcurrant
  • We send the form with all its contents to the freezer for 1 hour.
  • Next, bake at T = 190-200 degrees for 20-25 minutes until lightly browned:
  • Biscuit Pastry Melting Moments with Blackcurrant
  • Do not remove the cookies from the mold until they have cooled completely! This is important because the cookies are very fragile.
  • Biscuit Pastry Melting Moments with BlackcurrantBiscuit Pastry Melting Moments with Blackcurrant

The dish is designed for

9 pcs.

Time for preparing:

1 hour 40 minutes

Cooking program:

oven and cookie pan Nordic Ware

Note

Recipe idea: 🔗, thanks Milairis. I baked these cookies without filling, as the author suggests
Biscuit Pastry Melting Moments with Blackcurrant
It melts in your mouth, it's not for nothing that it's called "Melting Moments" !!!

Have a nice tea!

thrift
Svetlana , great recipe, definitely bookmark
Mila1
Svetochka, very beautiful and convinced that it is very tasty! I've already bookmarked the recipe. I liked the idea with currants. What do you think is better with currants than without, if the original recipe does not contain it?
As for how to transfer the dough to the mold, you say you did not succeed. I cut out a sheet of baking paper that is 2 times larger than I need the size of the rolled dough, I bend it in half (I take the exact size, without excess, in order to know exactly how much to roll out), put the dough between them, distribute it a little with my hands and roll it out strictly to the edges , exactly. Then today, on the advice of Natasha Nataliwave I put it together with the paper for just a few minutes in the freezer and after that it PERFELY lay on top of the previous layer of dough on a baking sheet. That in paper can be rolled out as thin as you want and transferred to a baking sheet. Only when you carry it, first, after taking it out of the freezer, separate the top layer of paper, put it neatly on the filling and remove the second layer of paper. Everything is perfectly tolerated without flaws!
A.lenka
Uuuuuuuuhhh tyyyyyyyyy !!! BEAUTY something cocoaaaa !!! Probably delicious !!!! All. Bookmarked until the berry season!
PySy. And I think ... Why would a Nordic frying pan for cookies be adapted? That's the answer!
Cvetaal, Svetlana, thanks for the recipe!
Cvetaal
Olga, A.lenka, Mila1, Thank you! Bake and Enjoy The Melting Moments

Lyudmila, thanks for the tip, I will definitely use it, I didn't guess something myself

Lyudmila, part currant is my gag, I just love the sour filling in baked goods, and these cookies are good in any form
Nataliwave
Sveta, what an interesting idea to combine Melting Moments dough with fresh berries!
It looks like a pie in an unusual performance!
Must be done!
Did you defrost the currants?
MariV
Bookmarked it! Blackcurrant in the freezer - until next harvest. Need a pie! Thanks for the recipe!
TatianaSa
Sveaaaaa! What a beauty! I ordered the form immediately after what I saw at a cosmic price
Cvetaal
Currants straight from the freezer, no need to defrost.By the way, all the filling remained inside, there was not even a hint of leakage, but I still generously sprinkled it with starch
Cvetaal
Nataliwave, MariV, TatianaSa, thank you dear ones for your attention to the recipe!
TatianaSa
Svetlana, it's all your fault! If they are kicked out of the house, I will move to live with you, girls. Seducing here, sho there is no strength to resist. The hamster got mad lately
Nataliwave
Mila1, Darling, you explained better than me how to shift a thin dough))) I myself suffer with this all the time
Cvetaal
And I, Tanya, calm yay, I don't NEED anything
Tumanchik
Thank you very much - a great recipe. I will try with red or white currants. I still have a lot of them in the freezer! Thank you!
Cvetaal
Ira, thanks! Any berry will be good!
Mikhaska
Cvetaal, Svetlasha! It's so great that you showed your cookie! It is wonderful! Thank you! Now - it will certainly not get lost or forgotten!
Arka
Sveta! What an extraordinary cake! Very interesting dough

You are something to me, Sveta, youkayte, just like not native
There are objections to going to you?
If there is, I'll be right back with a rolling pin ...
But in general I am quiet, calm so ...

TatianaSa
Quote: Cvetaal

And I, Tanya, calm yay, I don't NEED anything
aha, because you have it, this form. But I don’t, so I don’t sleep at night, I’ve been surfing the Internet.
Anise
Cvetaal, Svetlana, a good and necessary recipe! Delicious cookies!
And I have not yet tried this form, although I like it so much!
I really hope that the turn will come to her soon!
Rada-dms
Cvetaaland I now want a shape like this, and a cake !! Thank you for the original and delicious, I have no doubt even the recipe!
TatianaSa
I could not resist and did it just on a baking sheet. Sveta, if you had seen my "masterpiece", you would have cried the top layer of dough, carried in pieces, in general, everything is in patches
Cvetaal
Tanya, and I have the upper layer in patches, on 1 page Mila1 described the process of carrying. Well, how did you taste it?

Arka, Anise, Rada-dms thank you girls
Albina
CLASSNenko It will be possible to "roll in" the new form. Thanks for the recipe
Cvetaal
Albina, thank you. I hope you enjoy the shape and the cookies!
TatianaSa
Svetlana, I'm only cooking,we are not eating... Either the children are eating, or the enemies are increasing their waist with my cookie pies.
Cvetaal
Obviously, they are like that, but I'm taking a sample
Nagira
Svetlanka, very tempting - "melting ...."
Loksa
Sveta! It turned out beautifully and the drawing looks good. Thank you! TRY, I have a lot of currants
NataliARH
Svetlana, the cookies hit! cakes !!! and the berry is very relevant!
vedmacck
Bookmarked it!
Tumanchik
Svetlana, oh, how I would have beautifully photographed them and brought you, but alas, a flash drive flew in a fotik. Sadness (((
Very tasty pies turned out. Honestly, I confess that half of the plum butter gave up on vegetable oil, it did not affect the taste, but very much on the cost price.
Thank you very much for the recipe!
And it is very easy to mold a blank. On one silicone mat with a ruler, I spread out half of the dough, covered it with a second mat and rolled it out. Then she leveled the edges with a knife (pastry spatula). And flipped it onto paper or a Teflon baking mat. Top of the berries. I also poured a little silt from the same currant. Sprinkled with starch. Also the second part and covered the pie. I didn't lose a drop of dough. And the top came out even, the shape is a clear rectangle.
Cvetaal
Irish, I imagined even without the pictures what picturesque cakes you made. Thank you for using the recipe. And you came up with a great idea with the oil change, I'll take it on board!
svbone
Sveta, now a post, the idea arose to try completely replace butter with sunflower oil. Is there any hope of getting a decent result or not?
Tumanchik
Quote: svbone

Sveta, now a post, the idea arose to try completely replace butter with sunflower oil. Is there any hope of getting a decent result or not?
will differ, but the result is quite decent
Cvetaal
Sveta, I can’t say anything about the replacement, because.I myself have not tried to bake with vegetable oil. In this recipe the dough is shortbread and very tender, like "kurabie". If you replace it with vegetable, you will have to adjust the flour as well. I've just seen the recipe for lean carrot cake, it seems to me that in this form it will turn out very well. Sorry I couldn't help

Irish, thanks, we will know!

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