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Somerset english easter cookies
6 servings1 hour 30 min
Wheat flour - 225 gr, Butter - 110 gr, Powdered sugar - 110 gr, Black currant - 110 gr, Ground cinnamon - 0.5 tsp, Dry spices - 0.5 tsp, Vanilla extract - 1 tsp, Eggs - 1 pc., Cognac - 2 tbl, Salt - 2 gr
Sift the flour with spices, cinnamon, salt, add powdered sugar. Grate butter into flour. Put the currants in a bowl, pour cognac and add vanilla, leave for 10 minutes. Lightly whisk the egg and stir with the currants and cognac. Mix with flour and butter, kneading the quick soft dough. 
Roll the dough into a ball, wrap with cling film and put in the refrigerator for at least 15-20 minutes. 
Roll the dough (through baking paper or sprinkling with slightly flour) into a layer 0. 5-0. 75 cm thick and cut out circles with a diameter of 6 cm. Put the cookies on a baking sheet lined with baking paper. 
Bake for about 16-20 minutes until cooked in an oven preheated to 180 degrees. Cool the finished cookies on a grill. If desired, sprinkle still warm cookies with icing sugar. 