Recipe: Chocolate cherry butter cookie cheeky choc chip & cherry cookies

Home Cooking Recipe: Chocolate cherry butter cookie cheeky choc chip & cherry cookies

Notes:

Fang Zi from JAMIE OLIVER bestseller

Ingredients:

Steps:

  1. Home Cooking Recipe: Take 200g of butter to soften.

    Take 200g of butter to soften.

  2. Home Cooking Recipe: Sour the cherries and chocolate chopped aside and set aside.

    Sour the cherries and chocolate chopped aside and set aside.

  3. Home Cooking Recipe: Chop the softened butter with sugar and cinnamon in a blender and mix gently from the edges until soft, intermittent or pause.

    Chop the softened butter with sugar and cinnamon in a blender and mix gently from the edges until soft, intermittent or pause.

  4. Home Cooking Recipe: Add one egg at a time and then add flour and baking powder.

    Add one egg at a time and then add flour and baking powder.

  5. Home Cooking Recipe: Remove the mixture from the blender, mix in chopped sour cherry and chocolate, and mix in a refrigerator for 30 minutes to an hour.

    Remove the mixture from the blender, mix in chopped sour cherry and chocolate, and mix in a refrigerator for 30 minutes to an hour.

  6. Home Cooking Recipe: Preheat the oven at 170 degrees Celsius and place the oil-tight paper on the two baking trays.

    Preheat the oven at 170 degrees Celsius and place the oil-tight paper on the two baking trays.

  7. Home Cooking Recipe: 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.

    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.

  8. Home Cooking Recipe: Gently flatten the ball and place it in the oven for 16 minutes until the edges turn brown.

    Gently flatten the ball and place it in the oven for 16 minutes until the edges turn brown.

  9. Home Cooking Recipe: 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.

    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.


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