180 g sugar
1 pinch of salt
1 dose of vanilla
100 g butter
220 g flour
½ sachet of baking powder
80-100 g blackcurrant (or blueberries)
Cream the egg and sugar in a bowl (with a whisk). Add the salt and vanilla. Then pour in the melted butter in a thin stream and stir in the flour, sifted with baking powder. Make a dough no thicker than a cake dough.
Line a baking tray with parchment paper. Preheat the oven to 180°C. Make small round heaps (no larger than a walnut) using 2 spoons. Make sure to space the cookies well because they double in surface. Smooth and slightly flatten. Decorate on top with blackcurrants pressing them slightly into the dough.
Bake the cookies for about 12-15 minutes. Monitor from the 10th minute. Wait a couple of minutes before moving them from the tray. It would be best to let them cool completely on a wire rack.
Store in an airtight cookie tin.