Black Currant Crumble Bars

My mother and granny often baked some special cookies for me, when I was a little girl. That cookies were called “Fantasy”. I loved the well baked crispy and berry stuffing. Mom usually cooked them with blackcurrant jam. But I decided to modify this option and added fresh berries and add some lemon zest and lemon juice, because I love how the lemon emphasises the taste of berries. It’s a new version of cookies from my childhood, but it’s so lovely! By the way, you can use any berries you like for stuffing. And I advice you to adjust the amount of sugar to your own taste, because personally I prefer the sour stuffing with sweet dough.

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Black Currant Crumble Bars
(25х45 cm)

PASTRY:
2 eggs
250 g unsalted butter
1 cup sugar
0.5 tsp baking powder
2-3 cups flour
Zest from 1/2 lemon

FILLING:
700 gr. blackcurrant
1 cup sugar
Juice from 1/2 lemon

 

Beat the eggs with the sugar. Melt the butter and pour it slowly into the egg mixture, whisking continuing. Pour baking powder and lemon zest  in the mixture.  Add as much flour to get elastic, soft dough.  Knead quickly, divide into two parts and set aside into the fridge for 1 hour.

Wash and dry the berries. Mix them with sugar. Sprinkle with lemon juice. Get one half of the dough from refrigerator and roll it into a sheet 0.5 cm width. Put berries on it evenly. Get the second part of the dough and grate it on top.
Preheat oven to 200 degrees. Bake the pastry for about 20 minutes, checking periodically until the dough is golden brown. Remove baking tray from the oven. Cool and cut into squares about 4×4 cm.

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Love, Tanya