Ingredients
5 x 52g bars Cherry Ripe
250g unsalted butter, chopped, at room temperature
½ cup caster sugar
½ cup brown sugar, firmly packed
1 egg
2 cups plain flour
¼ cup cocoa powder
1 teaspoon bicarbonate of soda
1/3 cup red glace cherries (70g), halved
¾ cup Dark Choc Melts (130g), melted, to decorate
Method
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Lightly grease two large oven trays.
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Chop three of the chocolate bars into small pieces. Finely chop remaining chocolate bars and set aside for decoration.
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Beat butter and sugars in the small bowl of an electric mixer until pale and creamy. Beat in egg until combined. Transfer to a large bowl.
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Stir in combined sifted flour, cocoa and soda. Then stir in chopped chocolate bars and cherries.
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Roll heaped tablespoons of mixture into balls. Place about 6cm apart on prepared trays. Flatten slightly with fingertips.
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Cook in a moderate oven (180C) for 10 minutes. Biscuits are cooked when set, as they will firm on cooling. Remove from oven. Cool completely on trays.
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Spread 1 teaspoon melted chocolate on top of each biscuit. Decorate with reserved chocolate bars.
TIP! These biscuits are fudgy, but if you like a crisper biscuit, cook for a further 2 to 3 minutes. They can be made up to four days ahead. Store in an airtight container.
