Gluten-Free Currant Cookies
Channel: GlutenFreeGuy
Date: 2020-07-09

Gluten Free Black Currant Cookies

75g (3oz) butter
75g (3 oz) caster sugar (or white sugar)
1 egg separated
1/4 tsp cinnamon
50g (2 oz) currants
175g (6 oz) Frankie's All Purpose Flour
3 tbsp milk - for the egg wash for 
         brushing with the egg white.
Raw sugar to sprinkle the top


Combine sugar and butter.  Then mix in egg yolk. Mix in cinnamon and Frankie's All Purpose Flour.  Mix until well combined.  Scrape down the sides of the bowl and add currants and lightly combine.  Roll out onto well floured surface to 5mm/.25 inch thickness.  Cut out cookie shapes and place on parchment paper lined cookie sheet.  Whisk together egg white and milk and lightly brush the tops of each cookie.  Sprinkle with coarse sugar.



Bake at 350F for 15-18 minutes or until golden brown.  Let cool before storing in an airtight container for up to 2 weeks.

Order Frankie's gluten-free Flour at www.glutenfreefrankies.com or via Amazon through these links: https://glutenfreefrankies.com/site/amazon