Prep time: 15 mins + cooling time
Cooking time: 10 mins + cooling time
Serving: 16 cookies
You will need
- 200g chocolate
- 125g butter
- 3 eggs
- 1120g brown sugar
- 200g of White Wings GF Plain Flour
- 50g cocoa powder
- 2 tsp. mixed spice
- 100g Angas Park mixed peel, dried apricots, currants & sultanas
- 50g flaked almonds
- 100g dark chocolate, roughly chopped
- 16 glace cherries
Preheat oven to 165 degrees. In a small saucepan over a low heat, gently melt the chocolate and butter. Once melted pour it into a large bowl to cool. In a separate bowl whisk 3 eggs and the brown sugar together. In another bowl sieve the flour, cocoa and mixed spice.
Once the chocolate and butter has cooled, pour the whisked eggs and sugar into the chocolate and butter and stir to combine. Add the flour, cocoa and spice to the bowl and start to combine. Add the dried fruit combination, flaked almonds and chopped chocolate and evenly fold through.
Roll into golf ball size cookies, place on a lined baking tray and gently flatten a little using your fingers. Press a glace cherry in each cookie.
Bake in oven for 10 minutes. Remove from the heat and set aside to cool for at least 10 minutes. When ready to serve sprinkle half the cookie with sifted icing sugar leaving the cherry visible.