Double chocolate cherry biscuits
Sweet chocolate and sharp cherries are a match made in cookie heaven.
10
25
36
Easy
- 340 g plain flour
- 170 g good quality cocoa powder
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 115 butter, softened
- 170 g caster sugar
- 170 g packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 115 ml dry red wine, such as burgundy
- 280 g dark chocolate, broken into chunks
- 225 g dried tart cherries
1) Preheat oven to 190C/Gas 5.
2) Combine flour, cocoa powder, salt and bicarbonate of soda in a bowl. In a bowl of an electric mixer or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries.
3) On a non-stick baking sheet, place a heaped tablespoon of dough for each biscuits about 5 cm apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
2) Combine flour, cocoa powder, salt and bicarbonate of soda in a bowl. In a bowl of an electric mixer or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries.
3) On a non-stick baking sheet, place a heaped tablespoon of dough for each biscuits about 5 cm apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
