Double chocolate and sour cherry biscuits
Double chocolate and sour cherry biscuits
Here’s a really handy biscuit recipe to bust out for afternoon tea. You could pop some biscuits in a jar to give to a friend.
Ingrediënten
- ½ cup 125 g unsalted butter, softened
- ¾ cup 165 g caster (superfine) sugar
- 1 tsp vanilla bean paste
- 1 egg
- 1½ cups 225 g plain (all-purpose) flour
- 2 Tbsp cocoa powder
- ½ tsp baking powder
- A pinch of salt
- ⅔ cup 100 g roughly chopped chocolate
- ½ cup 70 g dried sour cherries
Instructies
- Preheat the oven to 180°C (350°F).
- Line two large baking trays with baking paper.
- Beat the butter, sugar and vanilla in an electric mixer fitted with the paddle attachment (or use a mixing bowl and wooden spoon) until pale and fluffy.
- Add the egg, scrape down the side of the bowl, then beat again until combined.
- Fold in the flour, cocoa, baking powder and salt, followed by the chocolate and the dried sour cherries.
- Roll 1 tablespoon of the mixture into a ball and place it on one of the trays.
- Repeat with the remaining mixture.
- Gently press down on each biscuit with the back of a fork to flatten it a little.
- (Pop any remaining mixture in the fridge until you’re ready to cook a second batch, if needed.
- )
- Bake for about 15 minutes or until the biscuits have risen slightly and are firm to the touch.
- Transfer to a wire rack to cool completely before storing in an airtight container.
