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.
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Serves
18
Cooking Time
Prep time 25 mins, cook 15 mins (plus cooling)
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260 gm
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butter, softened
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220 gm
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(1 cup) caster sugar
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150 gm
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(1 cup, firmly packed) brown sugar
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2
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eggs
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1
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vanilla bean, scraped seeds only
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300 gm
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(2 cups) plain flour
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100 gm
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Dutch-process cocoa
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1 tsp
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bicarbonate of soda
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140 gm
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dark chocolate (70% cocoa solids), coarsely chopped
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175 gm
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(1 cup) dried sour cherries (see note)
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| Chocolate ganache |
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100 ml
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pouring cream
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25 ml
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crème de cacao
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250 gm
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dark chocolate (55% cocoa solids), finely chopped
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1
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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.
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2
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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.
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Note Dried sour cherries are available from select delicatessens and online at
pariyafood.com.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Emma Knowles