These cookies are stupidly simple to make and we spent many hours of fun making with our young children but they consistently have a wow factor so long as you don’t overcook them.
Ingredients for basic chocolate and cherry cookies
4oz 100g Butter or margarine
4oz 100g Granulated sugar
4oz 100g Soft light brown sugar
1 Egg
1 tsp Vanilla essence
4oz 100g Whole-wheat flour
4oz 100g Self-raising flour
2oz 50g Dark chocolate or 1 large Mars Bar
4oz 100g Glacé Cherries
How to make them
1. Preheat your oven to 375oF, 190oC, (150oC fan oven) or gas mark 5. (This recipe doesn’t work in a microwave)
2. Lightly grease two baking sheets.
3. Cream the butter and sugars together until light and fluffy.
4. Beat in the egg.
5. Mix in the vanilla essence.
6. Stir in the flours and mix well.
7. Chop the chocolate and the cherries and stir into the biscuit mixture (don’t chop the chocolate too finely).
8. Grease the baking sheets (or cover with greaseproof paper). Divide out on to the baking sheets. Use a heaped teaspoonful for each cookie. This recipe makes about 24 cookies.
9. Cook in the oven for eight to ten minutes. They are cooked when just beginning to turn brown. This gives them a deliciously squidgy centre.
10. Put the finished cookies on a cooling rack until cool enough to eat. They are best eaten warm.
Variations
At stage 7 You can swap the cherries for raisins or jiggle the amounts around a bit (but make sure the final amount of goodies adds up to 6oz, 150g). Coarsely chopped Mars bars make a toffee flavouring. Chopped dried apricots or your favourite nuts also work well.
