Ingredients
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2 1/2 cups (375g) plain flour
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1 teaspoon bicarbonate of soda
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200g unsalted butter, softened
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1 cup (220g) firmly packed brown sugar
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150g caster sugar
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2 eggs
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1 1/2 teaspoons vanilla extract
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250g milk chocolate, coarsely chopped
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1 cup (200g) glace cherries, quartered
Equipment
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30 wooden icy pole sticks
Method
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1Preheat oven to 180°C. Sift flour, bicarbonate of soda and 1/4 teaspoon 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.
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2Roll heaped tablespoonfuls 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 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.
Source: taste.com.au
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