I’m taking some tentative steps towards getting back to my old levels of productivity: nothing major to report yet but I’m getting there. And this week, I even got around to some Friday baking before work – or as it used to be known on Twitter #BakingBeforeBreakfast. It’s been so long since I’ve had the energy to want to get up early to bake or the ‘appetite’ for doing so, this is a good sign.
Anyway, I couldn’t resist giving these a try. Kirsch-soaked cherries, almond biscuit, dark chocolate chunks? They’re *extremely* crumbly – as well as these presentable cookies, I also have a box of shamefully misshapen and broken ones that are really just crumbs held together with chocolate! (Thinks: hmm, they might make a nice cheesecake base if there are any left over.) I soaked the cherries for a bit longer than the recipe suggested but I don’t think that’s made a different to the amount of flavour they’ve absorbed. They smell delicious. And seeing as that little bottle of kirsch was used for a whole batch of 30-odd biscuits, hopefully just one won’t put anyone over the drink-driving limit!
Black Forest Gateaux Cookies (makes 24) (original recipe here)
Preparation time: 15 minutes
Cooking time: 10 minutes
You will need:
- 100g dried cherries
- 50ml kirsch
- 200g unsalted butter
- 170g light brown soft sugar
- 1 egg
- 1/2 tsp vanilla essence
- 1/2 tsp almond essence
- 220g self-raising flour
- 100g dark chocolate chips
- Start by soaking the cherries in kirsch for at least an hour.
- Cream together the butter and sugar until light and fluffy, then gradually beat in the egg, vanilla essence and almond essence.
- Sift in the flour and gradually fold it in along with the cherries, chocolate and up to 1 tbsp of the kirsch. (Steph note: I’ve saved the left-over cherry-heavy kirsch – it’ll be amazing added to prosecco at some point for a sort of cherry-bellini type drink!)
- If you can bear it, chill the dough for two hours as the cookie texture will be better. Otherwise, just crack on and preheat the oven to 200C/400F/gas mark 6.
- Line two trays with baking parchment (don’t worry if you’ve only got one, just cook them in two batches). Dollop rounded tablespoons of the dough onto the tray, evenly spaced as they will spread.
- Bake for 8-10 minutes until the cookies are firm and browning at the edges, and the middles are soft and puffy. Leave to cook on the tray for 5 minutes, then transfer to a cooling rack.