Chocolate-cherry biscuits

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 1
  • 100 g Dark chocolate
  • 85 g dried cherries
  • 1 Organic Orange
  • 150 ml cold buttermilk
  • 1 TEASPOON liquid vanilla extract
  • 200 g + some flour
  • 80 g Cornstarch
  • 35 g whole cane sugar (e.g. Muscovado)
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp ½ Tsp Soda ash
  • 7-10 Tbsp ½ tsp salt
  • 125 g cold butter (diced)
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Roughly chop and mix the chocolate and cherries. Rinse orange hot, dab dry and finely grate the peel.

  2. 2

    Mix with buttermilk and vanilla extract. Mix 200 g flour, starch, sugar, baking powder, baking soda and salt in a large bowl.

  3. 3

    Add cold butter to the flour mixture. Rub in coarse crumbs with your fingertips. Do this quickly! Stir in the buttermilk mix briefly. Then add the chocolate-cherry mixture. Stir only until just enough to form a dough.

  4. 4

    Pour the dough onto a lightly floured work surface. The dough is relatively dry - this is correct. With a dough roller or your hands, roll out or beat out the dough to a thickness of approx. 1 1⁄2 cm. Use a heart cutter (approx. 9 cm Ø) to cut out hearts close together, jerking the cutter slightly back and forth.

  5. 5

    Put your heart on the plate.

  6. 6

    Bake in a hot oven for about 15 minutes until the biscuits have slightly coloured. Take them out and let them cool down on a cake rack.

Nutrition Facts

KCAL
360 kcal
CARBS
45 g
FATS
18 g
PROTEINS
5 g