Lemon Black Currant Cookies

If you are using chocolate, melt it in the microwave in short bursts, add vegetable oil, stir, let it cool completely, roll into small balls, and place in the freezer until ready to bake.

In a small saucepan, combine 30g of the black currants with a tablespoon of sugar and a tablespoon of water. Simmer until it thickens into a rich jam, then set aside to cool—we will use this jam to create a pretty marbled effect on the dough before baking.

In a separate bowl, whisk together the flour, starch (1 tbsp), baking powder, and salt, then set aside.

In another bowl, beat the butter and sugar for 2–3 minutes until creamy. Add the egg yolk, lemon zest, and juice, then beat again.

Fold the dry ingredients into the butter mixture. The dough should be soft and slightly sticky; chill it in the fridge for 20–30 minutes.

Toss the remaining 40g of frozen black currants with a tablespoon of starch to absorb excess moisture.

Preheat your oven to 175°C (350°F).

To shape the cookies: gently fold the cooled black currant jam and the starch-coated berries into the dough with your hands just two or three times to distribute them and lightly marble the dough. Take a piece of the dough weighing about 50–55g, place a frozen chocolate ball in the center, wrap the dough around it, roll into a ball, and place on a parchment-lined baking sheet.

Bake for about 15 minutes. If you leave them in a minute longer it's no big deal—they might just be a bit less soft, but still delicious.