Short crumbly biscuits. Dark chocolate chips with a plump cherries & crunchy coconut edges. Make up and pop in the freezer and bake as required.
175g plain flour
25g cocoa
140g unsalted butter, softened
100g caster sugar, plus extra for sprinkling
60g desiccated coconut
70g dark chocolate chips.
15 glace cherries sliced into slivers
40g melted chocolate + 1 tbsp of extra desiccated coconut
You will also need 2 baking trays, greased and lined with baking parchment.
Preheat the oven to 170ºC
Place the flour, 2/3 of the coconut, sugar, butter and cocoa in the bowl of a food processor and pulse together until the mixture comes together to form a soft, clay-like dough. With a spatula fold in the chocolate chips and cherry pieces, turn out onto a piece of cling wrap sprinkled with the remaining coconut and shape into a log, pressing the coconut into the surface.
Pop into the fridge/freezer for at least an hour before cutting into 12 pieces, place onto the lined trays and bake in a preheated oven for 15-18 mins. Leave to cool and firm completely before transferring.
