Fang Zi from JAMIE OLIVER bestseller
Take 200g of butter to soften.
Sour the cherries and chocolate chopped aside and set aside.
Chop the softened butter with sugar and cinnamon in a blender and mix gently from the edges until soft, intermittent or pause.
Add one egg at a time and then add flour and baking powder.
Remove the mixture from the blender, mix in chopped sour cherry and chocolate, and mix in a refrigerator for 30 minutes to an hour.
Preheat the oven at 170 degrees Celsius and place the oil-tight paper on the two baking trays.
Roll the dough into a ball of the size of a golf ball and place it on a baking sheet with a gap of 3 cm between each.
Gently flatten the ball and place it in the oven for 16 minutes until the edges turn brown.
Remove the biscuits and let them cool for 10 minutes and then transfer them from the baking tray to the gridded shelf to cool off the cookies.