Don’t forget the birds

This year we have had a bumper crop of redcurrants at Cookies. Sharing is caring so we always leave some for our feathered friends to munch on. Redcurrants freeze very well and are delicious made into a sweet pastry tartlet filled with home-made vanilla custard and redcurrants dusted in icing sugar gently placed on the top. It makes the right combination of sweetness and sharpness that tantalises the taste buds.

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