After yesterday’s meaty scoff fest, day two of our Easter ‘eat in’ features some lovely chocolatey goodness cooked up by my daughter Reya over the last couple of days. And as I type yet another gooey biscuit has arrived at my desk warm from the oven – resulting in a very sticky key board!
The biscuits you see below were made a couple of days ago when we’d run out of eggs – so we had to find an egg free biscuit recipe. My daughter loves to experiment so she added a few glace cherries which worked really well. The recipe follows after the next picture
Chocolate and cherry cookies
· 2 ½ plain flour
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 cup butter, softened
· 1 ½ cups light brown sugar
· 2 teaspoons pure vanilla extract
· 3 tablespoons whole milk
· 8oz dark chocolate roughly chopped
· A handful of glace cherries halved
1. Preheat your oven to 375°.
2. Combine the flour, salt, and baking soda in a medium sized mixing bowl and stir well.
3. In a large bowl, combine the butter, brown sugar, vanilla, and milk, and beat using an electric mixer on medium speed until well blended.
4. Slowly add the dry mixture to the wet mixture, and mix on low speed until well blended.
5. Stir in the chocolate chunks and the cherries by hand until they are distributed relatively evenly throughout your dough.
6. Spoon your dough onto an ungreased baking sheet in 2-tablespoon portions, spacing each spoonful of cookie dough roughly 2 inches apart from the others to allow for expansion during baking.
7. Bake one sheet at a time on the center rack of your oven for 10 minutes or until the biscuits are golden brown around the edges.
8. Cool on a wire tray.
Next is Reya’s lovely chocolate Easter cake which again is gooey, chocolatey and scrummy! The recipe is very simple – a standard victoria sponge mix of 4 eggs and 8oz of other ingredients substituting 1.5 onces of flour for cocoa powder. Once cooled the cake was spread with butter cream icing and decorated with Cadbury’s mini eggs and chocolate curls.