Dark Chocolate And Sour Cherry Biscuits Recipes

DARK CHOCOLATE COOKIES WITH SOUR CHERRIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
• Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

DARK CHOCOLATE AND SOUR CHERRY BISCUITS

Steps:

• Beat the butter with the sugars and then beat in the egg gradually.
• Sieve together the flour, bicarbonate of soda, salt and cocoa powder.
• Stir into the butter and sugar mixture.
• Stir in the chocolate chips, sour cherries and pecan nuts.
• Form into a 4cm diameter log and wrap in clingfilm Chill until firm.
• Preheat the oven to 180C/350F/gas mark 4.
• Lightly grease 2 baking sheets.
• Slice the dough into 2/3 cm rounds and spinkle with caster sugar.
• Bake for 10- 12 minutes or until just firm to the touch.
• Cool on a wire rack.