Red currants brings back memories of summers in Sweden. Growing up we had these big red currant bushes in our garden. I loved to pick them and eat them right of the bush. Some think they are too tart but I just love them.
Yesterday I went to Union Square Green Market and to my delight I found red currants. My purchase triggered a chat with some ladies who asked me how to eat them and what I do with them. So I thought to here share a recipe with red currants. I’m not much for sweets so these red currant squares balances the tartness of the red currants with just some sweetness.
Red Currant Squares:
300 mL all-purpose flour
100 mL sugar
1 tsp baking powder
100 gram butter
1 large egg
250 mL / about 1 cup fresh red currants
100 mL rolled oats
50 mL all-purpose flour
100 mL sugar
50 gram melted butter
- Mix flour, sugar and baking powder. With your hands work in the butter and then add the egg. Mix to make a soft dough that you can form into a ball.
- Using your hands press out the dough onto a baking pan covered with oven/baking paper
- Remove red currants from stems and pour them over the dough
- In a separate bowl mix together oats, flour and sugar. Add in melted butter to get a lumpy mixture. Sprinkle the lumps over the red currants.
- Bake cake in 200 degrees C (400F) for 20 minutes.
- Let the cake rest for 5 minutes and cut into squares.
- Eat as they are or serve with vanilla ice cream.
- If you have leftovers you can freeze the squares.
Now I will enjoy them with what we in Sweden call a fika, basically coffee break with something sweet.
Remember life is too short to not eat and drink well!