This is yet another recipe for biscuits/cookies which can be made with very little effort and are so so nice.
These biscuits are lovely and chewy, thanks to the cherries and the muscovado sugar and they also have a bit of bite thanks to the chocolate pieces – uumm!
The most time-consuming part is chopping the cherries!
Ingredients (about 30 cookies)
225g self-raising flour
200g butter (softened if not using a processor)
85g caster sugar
85g muscoado sugar
1 lightly beaten egg
50g dark or milk chocolate, roughly chopped
50g white chocolate, roughly chopped
850g glacé cherries, roughly chopped
how to – In a processor or a large bowl beat the butter, sugars and the egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. It’s a pretty gooey mixture at this point! Spoon onto non-stick baking sheets in rough blobs – you’ll get about 30 out of this mix although that really depends on the size of your blobs! I find using a teaspoon dipped into boiling water helps stop the mixture sticking to the spoon too much and a teaspoon sized blob makes a normal sized biscuit. Make sure they are very well spaced as these really spread out as they bake. Bake at 190°C for 12-14 mins until just golden, but still quite pale and soft in the middle. When I first made these I thought they were underdone and was a bit disappointed, but by the time they’d cooled they were sooo good – crusty on the outside and soft inside. Leave to cool for 5 mins, then lift onto racks and leave to cool completely. Yes I thought they were 10 times better after they had cooled!