Helen Goh’s recipe for peanut and blackcurrant thumbprint cookies | The sweet spot

Crumbly, buttery biscuits encrusted with nuts and topped with a spoonful of jam Niki Segnit writes in The Flavour Thesaurus that, while grape jelly is the familiar partner to peanut butter in the classic PBJ, she thinks blackcurrant, with its sharper, more complex character, would be a far better match for the fatty and salty peanuts. I couldn’t agree more, though I’ll admit I’m not entirely impartial: blackcurrant is my favourite jam. Here, it’s spooned into the centre of a tender, peanut-cr...

By Helen Goh

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