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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Taken from March 2009 Good Food Magazine. I made these today and don't want to lose the recipe hence posting here. I used dried cherries instead of the glace cherries just because we prefer them. The raw dough can be frozen, if cooking from frozen add a few minutes to the cooking time. Ingredients:
200 g unsalted butter, at room temperature |
85 g light muscovado sugar |
85 g golden caster sugar |
1 egg |
225 g self raising flour, sieved |
1/2 teaspoon salt |
50 g chocolate, roughly chopped |
50 g white chocolate, roughly chopped |
85 g glace cherries, roughly chopped |
Directions:
1. Heat oven to 190C / 170C fan assisted / gas 5.
2. Beat the butter, sugars and egg together until smooth.
3. Mix in the flour, chocolate, cherries and salt.
4. Spoon onto non-stick baking sheets in rough blobs well spaced apart.
5. Bake for 12 - 14 minutes until just golden with the middle pale and soft.
6. Cool for 5 minutes then transfer to racks with a fish slice to cool completely.
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