These cookies are inspired by Sydney’s Bourke Street Bakery. We’ve sandwiched ours with rich ganache. This recipe makes about 18 cookies.
Ingredients
Chocolate ganache
Method
Main
1.Preheat oven to 180C. Beat butter and sugars in an electric mixer until light and fluffy (2-3 minutes), add eggs and vanilla and beat well to combine. Sift over flour, cocoa, bicarbonate of soda and ½ tsp salt, stir to combine, then stir in chocolate and sour cherries. Roll heaped tablespoons of mixture into rough balls, flatten slightly and place on baking-paper-lined oven trays, leaving plenty of room for them to spread. Bake until puffed and starting to set (8-9 minutes). Cool slightly on tray then transfer to a wire rack to cool completely. Cookies will puff while baking and flatten while cooling.
2.Meanwhile, for chocolate ganache, bring cream and crème de cacao to the boil in a small saucepan, remove from heat, add chocolate, stand for 1 minute, stir until smooth. Cool until thick and spreadable (1-2 hours), then sandwich pairs of cookies together with ganache and stand until set. Cookies will keep in an airtight container for up to 3 days.
Note Dried sour cherries are available from select delicatessens and online at pariyafood.com.
Notes
