Tuesday, February 5, 2008

Choc-Cherry Lollipop Biscuits

2 1/2 cups plain flour
1 tsp bicarbonate of soda
7 oz unsalted butter, softened
1 cup firmly packed brown sugar
5 oz caster sugar
2 eggs
1 1/2 tsp vanilla extract
9 oz milk chocolate, coarsely chopped
1 cup glace cherries, quartered
30 wooden icy pole sticks

Preheat oven to 350 F. Sift flour, bicarbonate of soda and 1/4 tsp salt into a bowl. Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla then stir in flour until just combined.
Roll heaped tablespoonfuls of mixture into balls. Place 5cm apart on baking paper-lined oven trays then, using your palm, flatten each to a 2 inch round. Press an icy pole stick into each, then pieces of chocolate and cherries. Bake biscuits for 8-10 minutes or until golden. Cool on trays. Store in an airtight container for up to 2 weeks.

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