GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Sour cherry-chocolate cookies

These cookies are inspired by Sydney's Bourke Street Bakery. We've sandwiched ours with rich ganache. This recipe makes about 18 cookies.

You'll need

260 gm butter, softened 220 gm (1 cup) caster sugar 150 gm (1 cup, firmly packed) brown sugar 2 eggs 1 vanilla bean, scraped seeds only 300 gm (2 cups) plain flour 100 gm Dutch-process cocoa 1 tsp bicarbonate of soda 140 gm dark chocolate (70% cocoa solids), coarsely chopped 175 gm (1 cup) dried sour cherries (see note)   Chocolate ganache 100 ml pouring cream 25 ml crème de cacao 250 gm dark chocolate (55% cocoa solids), finely chopped


  • 01
  • 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.
  • 02
  • 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

At A Glance

  • Serves 18 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 18 people

Featured in

Jun 2009

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.