The gorgeous Natalie made these little treats and I am so proud of her for attempting something she had never made before. Nat openly admits that she is not known as a baker, so that makes these little delights even more special. They were a big hit with the young and old alike and I want to send a big shout out to Nat (you know who you are) for sharing the recipe with my readers.
Ingredients
2 ½ cups (375g) plain flour
1 tsp bicarbonate of soda
200g unsalted butter, softened
1 cup (220g) firmly packed brown sugar
150g caster sugar
2 eggs
1 ½ tsp vanilla extract
250g milk chocolate, coarsely chopped
1 cup (200g) glace cherries, quartered
30 wooden ice block sticks
NB: Nat advised that she substituted the glace cherries with starburst berry lollies - this may have been the winning trick with the kids!
Method
1. Pre-heat oven to 180 degrees.
2. Sift flour, bi-carbonate of soda and ¼ tsp salt into a bowl. Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla then stir in flour until just combined.
3. Roll heaped tablespoons of mixture into balls. Place 5cm apart on baking paper-lined oven trays then, using your palm, flatten each to a 5cm round. Press an ice block stick into each, then pieces of chocolate and cherries.
4. Bake biscuits for 8-10 minutes or until golden. Cool on trays.
5. Store in an airtight container for up to 2 weeks.
In my humble opinion, I think Nat made the right decision of swapping out the cherries. I loved the little fruity burst of the berry lollies - which wouldn't have been the same with a glace cherry!
Next up...... Chocolate Caramel Macarons - YUUUUUUMMMMMOOOO!!
Now... Go Get Your Bake On!
No comments:
Post a Comment