Your cart is empty
150 g Flour
125 g Butter
125 g Sugar
80 g Rum-soaked Currants
1 Packet of Vanilla Sugar
1 Pinch of Salt
Cover the currants with rum and leave to soak for several hours (overnight).
Mix together the softened butter, sugar, and salt.
Slowly add in the eggs, fold in the flour and finally, stir in the currants.
Using two teaspoons, make little mounds on baking paper, leave enough space because the dough will spread during cooking.
Bake in the oven preheated to 210 °C until the biscuit edges are a beautiful golden brown. The center of the coins should be soft.