Fast Black currant biscuit

Fantastic, soft and to summer tasting biscuit. The gluten-free version is to be found directly in recipe itself.

Preparation time 15 minutes .. Baking 20-25 minutes


  • 3 eggs, split
  • 1 cup of casterd sugar
  • 1 cup of oil
  • 1 cup of milk
  • 2,5 cups pastry flour
  • 1 vanilla sugar
  • 1 sachet baking powder
  • lemon zest
  • 250 g black currant


Preheat the oven to 180°C.

Beat the egg yolks with sugar using electric mixer and vanilla sugar until frothy. Partly Add milk and flour mixed with baking powder. Finally, add the oil and lemon zest. Beat the egg whites until stiff and add them too.

Grease the baking tray and sprinkle with the flour. Pour the dough on the baking sheet, sprinkle with cassis (mine came straight from the freezer) and bake at 180°C for about 25 minutes.

Let cool down and serve sprinkled with powdered sugar.

The cup that I used has almost 300 ml content. So I have to use three large eggs as well. If you use a cup of smaller content, you can also use one egg less.

For gluten-free version replace the pastry flour by buckwheat flour and ordinary baking powder by gluten-free baking powder or 1 thick tsp of baking soda.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.