Preparation time: 20 min, plus 30 min cooling, Cooking time: 10 - 12 min, Cals per serving: 208 for 12, 178 for 14
makes: 12 - 14
75 g (3 oz) unsalted butter, softened, plus extra for greasing
25 g (1 oz) caster sugar
50 g (2 oz) light muscovado sugar
few drops vanilla extract
1 large egg, lightly beaten
175 g (6 oz) self-raising flour, sifted
1 orange, rind finely grated
125 g (4 oz) white chocolate, roughly broken
125 g (4 oz) glace cherries, chopped
icing sugar to dust
1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Grease two baking sheets. In a large bowl, beat together the butter, caster sugar, light muscovado sugar and vanilla extract until well combined, using an electric whisk. Gradually beat in the egg until the mixture is light and fluffy.
2. With a metal spoon, lightly fold in the flour, orange rind, chocolate and glace cherries. Place tablespoonfuls of the mixture on to the baking sheets, spaced well apart and bake for 10 to 12 minutes. The biscuits should be soft under a crisp crust.
3. Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack. Dust with icing sugar just before serving.
3 people have helped to review this recipe. Thankyou!