Cherry cookies Recipe

Cherry cookies

Ingredients

  • 200g unsalted butter, at room temperature
  • 85g light muscovado sugar
  • 85g golden caster sugar
  • 1 egg
  • 225g self-raising flour
  • 50g plain chocolate, 50-70% cocoa, roughly chopped
  • 50g white chocolate, roughly chopped
  • 85g natural colour glace cherries, roughly chopped

Instructions

  1. Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
  2. Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
Prep. Time: 15 minutes
Serves: 10 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Chocolate
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