These cookies are inspired by Sydney's Bourke Street Bakery. We've sandwiched ours with rich ganache. This recipe makes about 18 cookies.
- 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)
- 100 ml pouring cream
- 25 ml crème de cacao
- 250 gm dark chocolate (55% cocoa solids), finely chopped
- 1Preheat 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.
- 2Meanwhile, 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.