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Fudgy choc-cherry biscuits

 
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Photography by Brett Stevens. Food styling by Michelle Noerianto
Photography by Brett Stevens. Food styling by Michelle Noerianto

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Fudgy choc-cherry biscuits
INGREDIENTS

250g butter, softened
1 teaspoon vanilla extract
¾ cup (165g) caster sugar
¾ cup (165g) firmly packed brown sugar
1 egg
2 cups (300g) plain flour
¼ cup (25g) cocoa powder
1 teaspoon bicarbonate of soda
½ cup (25g) shredded coconut
¼ cup (50g) glacé cherries, chopped coarsely
200g dark eating chocolate, chopped coarsely
200g milk eating chocolate, chopped coarsely
METHOD

Preheat oven to moderate (180°C/160°C fan-forced). Line oven trays with baking paper.

Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until smooth and creamy; transfer to a large bowl.

Stir in combined sifted flour, cocoa and soda in two batches. Stir in coconut, cherries and both chocolates.

Roll level tablespoons of dough into balls, place about 5cm apart on oven trays; flatten slightly. Bake for about 12 minutes or until set. Cool on trays.
 
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