I think the cherry has to be one of the most ‘Christmassy’ bits of fruit for me. I have such fond memories of big Christmas day dinners at Grandma’s house – a huge bowl of fresh cherries on the big wooden table, bowls of nuts, christmas pudding..
As soon as I got the Bourke Street Bakery Cookbook for my birthday I went straight to the sweets section, saw these and bookmarked them – sour cherry? In a biscuit? Sign me up!
Crunchy on the outside, like fudge on the inside.
235g dark chocolate, chopped
150g plain flour
40g unsweetened cocoa powder
1 1/2 teaspoons bicarb soda
1/2 teaspoon salt
100g unsalted butter
240g soft brown sugar
85g dried sour cherries
- Preheat the oven to 165°C
- Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, make sure the base of the bowl doesn’t touch the water
- Allow the water in the bowl to boil for 2 minutes, then turn off the heat and stir the chocolate while it melts
- Sift in the flour, cocoa powder, bicarb soda and salt into a bowl.
- Put the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment, whisk on medium speed until pale and creamy
- Add the eggs, one at a time, making sure each is incorporated before adding more
- Add the dry ingredients in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined
- Remove the bowl from the mixer and fold through the sour cherries
- Refridgerate the mix for 15 minutes before shaping the biscuits
- Take 3 tablespoons of mixture at a time and roll into even sized balls – you should get about 12 out of the mix
- Place the balls on baking trays lined with baking paper, allowing room for them to spread
- Refridgerate for a further 30 minutes, or until firm
- Bake in batches for 15-20 minutes or until risen and quite cracked on top
- Cool on trays (or eat hot from the oven – yum!) – they will store in an airtight container for up to 3 days