I sometimes call these cherry ripe biscuits given the cherry, chocolate and coconut combination, but that may breach some kind of copyright so for the purposes of this recipe I will rename them. Although they might seem to have a lot of ingredients they are all things that you’ll probably have in your cupboard. Although the recipe makes quite a lot I usually do a double batch as they don’t last long. Make them. You won’t regret it. And I challenge you to stop at one.
Ingredients
250 grams butter, softened
1 teaspoon vanilla extract
¾ cup (165g) sugar
¾ cup (165g) brown sugar
1 egg
20 cups (300g) plain flour
¼ cup cocoa powder
1 teaspoon bicarbonate soda
½ cup (25 grams) desiccated coconut
¼ cup (50g) chopped glace cherries
400 g chocolate of your choice – chopped eating chocolate, chocolate drops or a combination
Method
- Preheat oven to 180 degrees C and line trays with baking paper.
- Cream the butter, vanilla and sugars until light and creamy. Stir in remaining ingredients.
- Roll into balls, place on trays and bake for about 12 minutes or until cooked but still a little soft.
- Cool on trays for a few minutes then transfer to a cooking rack.
hi, i am after the recipe for the cherry coconut biscuits from the big biscuit book. i loaned the book and did not get it back