Makes 20 Prep 15 mins Cook 12 - 14 mins
200g/7oz unsalted butter, at room temperature
85g/3oz light muscovado sugar
85g/3oz golden caster sugar
1 egg
225g/8oz self-raising flour
100g/4oz plain chocolate
50-70% cocoa, roughly chopped
85g/3oz glacé cherries, roughly chopped
50g/2oz pecan nuts, roughly chopped
1. Heat oven to 190C/170C fan/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate, cherries, pecan pieces and 1/2 tsp salt.
2. Spoon the mixture onto non-stick baking sheets in large, rough blobs - you should get about 20. Make sure they are spaced well apart.
3. Bake for 12 - 14 mins until just golden, but still quite pale and soft in the middle. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.
200g/7oz unsalted butter, at room temperature
85g/3oz light muscovado sugar
85g/3oz golden caster sugar
1 egg
225g/8oz self-raising flour
100g/4oz plain chocolate
50-70% cocoa, roughly chopped
85g/3oz glacé cherries, roughly chopped
50g/2oz pecan nuts, roughly chopped
1. Heat oven to 190C/170C fan/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate, cherries, pecan pieces and 1/2 tsp salt.
2. Spoon the mixture onto non-stick baking sheets in large, rough blobs - you should get about 20. Make sure they are spaced well apart.
3. Bake for 12 - 14 mins until just golden, but still quite pale and soft in the middle. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.
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