Choc-cherry lollipop biscuits

Method

• 1
  Preheat 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.
• 2
  Roll 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.