Blackcurrant biscuits



Raspberry jam

500 g raspberry puree

200 g sugar

8 g pectin NH


frozen blackcurrants

lemon cress


Heat the raspberry puree to 50°C.

Mix the pectin with the sugar and add to the puree.

Heat the mixture to 85°C.

Pour the mixture into a container to cool.

Mix the mixture briefly after cooling.


Roll out the dough to 3.5 mm and cut out with an 8 cm diameter cutter.

Press some frozen blackcurrants in each biscuit.

Bake at 180°C for 15 min.

Pipe with raspberry jam when the cakes have cooled.

Decorate with lemon cress.