Part 6/8:

Instructions

1. In a large bowl, mix the butter into the flour until crumbly.

2. Stir in the sugar and currants until well-combined.

3. Add in the egg and continue mixing using a spatula.

4. Incorporate the floral waters, sweet wine, and Brandy to form a stiff dough. Adjust the liquid balance as needed, favoring additional alcohol if necessary.

5. Spoon heaping tablespoons onto a lined baking sheet, allowing them space as they won’t spread significantly.

6. Bake in a preheated oven at 350°F (175°C) for 15-17 minutes until slightly golden on the edges.

7. Let cool on a wire rack.

An Ancient Taste for Modern Palates