What could be simpler and more universal biscuits? It does not require special baking dishes, it can be made with any fruit and berries, the dough is kneaded quickly, and consists of only 2-3 ingredients.
I propose to cook a biscuit with blackcurrant - because this berry grows in literally everyone in summer cottages, there is always a lot of it, and even when the jam is cooked, the compote is rolled up, and the freezer is filled to the top with signed bags of berries, it still remains a little. This “little bit” and 15 minutes of small efforts are enough for us to prepare a delicious dish for evening tea drinking.
The dough for biscuits is done very quickly and energetically, it does not require long kneading. Pound the cooled butter with flour into crumbs. You can do it by hand, but in a food processor it is much more convenient. Usually for a biscuit, the dough is taken in a ratio of 1 to 2, that is, for two parts (in grams) of flour you need to take 1 part of butter.
Add milk. As a rule, 3-4 tbsp is enough. l milk to knead a smooth, uniform dough. You can also add 1-2 tbsp. l sugar and a pinch of salt or replace milk with sour cream. But our family loves fresh dough, so I don’t add sugar and salt.
As soon as the dough has gathered in a ball and became soft, but not sticky, we wrap it in cling film and send it to the refrigerator for at least half an hour. In principle, such a dough will lie quietly in the refrigerator for the whole night.
We sort out fresh currants, rinse and cover with sugar and starch. Instead of fresh, you can use frozen currants. Just pre-let it thaw a little and be sure to drain the juice, otherwise the filling will be too liquid and will most likely leak.
Stir so that all the berries are more or less evenly coated with a mixture of sugar and starch. Sugar usually needs half the amount of berries, starch is needed so that the filling does not spread.
We take out the dough for the biscuits from the refrigerator. If he spent the night in the refrigerator, then give him 20 minutes to slightly "recover."
We roll out a circle about a half centimeter thick on a table sprinkled with flour or on baking paper. We wrap the rolled dough on a rolling pin or, together with baking paper, transfer the baking sheet. If you will not use baking paper, grease a baking sheet with a thin layer of butter. We spread the filling on it and slightly wrap the edges. We send to the preheated oven for half an hour at 180 C.
Cool the cooked biscuit and sprinkle with powdered sugar. You can serve a biscuit with a ball of cream ice cream, sprinkle with ground pistachios or almond chips. Bon Appetit!