Black forest cookies
Treat yourself to these delicious black forest cookies, perfect for an afternoon snack. These cookies will last around 5 days if stored in an airtight container.
Brought to you by: Homepride Flour
Homepride flour has been around since the 1920s under the Spillers brand. It was in 1964 that our chief flour-grader, Fred, was introduced and made the brand iconic.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
20 cookies
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
- Bowl
- Mixer
- Spoon
- Cling film
- Rolling pin
- Lined baking tray
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Cream together the butter and the sugar. Add in the egg and mix well.
Step 2
Add in the flour, cocoa powder, baking powder and salt and mix well until a dough starts to form.
Step 3
Mix in the chopped dark chocolate and chopped glacé cherries.
Step 4
Scrape this dough out of the bowl and onto a surface dusted with flour. Scoop it into a ball and wrap well in cling film. Chill this in the fridge for at least 30 minutes.
Step 5
Once chilled, roll the dough into small balls and place evenly on a baking tray lined with greaseproof paper (if your hands are getting sticky, give them a sprinkling of flour). Push in three dark chocolate chunks at this stage if adding them in. Chill these trays for a further 15 minutes.
Step 6
Bake at 200°C/180°C fan for 15 minutes. Once baked, transfer to a wire rack and leave to cool.
