Ingredients
2/3 cup chocolate-hazelnut spread
100g cream cheese, chopped, at room temperature
2 tblsps icing sugar mixture
26 Butternut Snap Cookies
750g fresh cherries, pitted
Extra icing sugar mixture and ribbon bow, to decorate (optional)
Method
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Beat the chocolate spread, cream cheese and sugar in a small bowl of an electric mixer until smooth. Spread 2 tsps of mixture over each cookie.
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Arrange 15 cookies side-by-side in a 32cm circle on a serving plate. Repeat with remaining cookies around the inner edge, slightly overlapping the cookies on the outer edge.
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Press the cherries into the chocolate mixture. Dust with some extra icing sugar. Decorate with a bow (optional).