Cherry and Chocolate Biscuits

    40 minutes

    Dried cherries are used along with pieces of dark chocolate, walnuts and pecans to make these biscuits. I make them when I have friends coming over for afternoon tea.

    43 people made this

    Serves: 30 

    • 2 1/4 cups (280g) flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 250g unsalted butter, softened
    • 1/2 cup (125g) white sugar
    • 3/4 cup (125g) brown sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla essence
    • 1 1/2 teaspoons almond essence
    • 1 cup dried tart cherries
    • 3/4 cup chopped walnuts
    • 1/2 cup chopped pecans
    • 375g dark chocolate, broken into small pieces

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. Whisk together the flour, bicarbonate of soda and salt; set aside.
    3. Beat the unsalted butter, white sugar and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time then beat in the vanilla essence and almond essence with the last egg.
    4. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans and chocolate pieces mixing just enough to evenly combine.
    5. Drop by rounded spoonfuls onto the prepared baking trays.
    6. Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on baking tray for 2 minutes; remove biscuits to a cake rack to cool completely.

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    Reviews in English (51)


    What a wonderful, apparently neglected cookie recipe with only five reviews, the last nearly a year ago! This is really an appropriate cookie with fall around the corner. It’s substantial and hearty, packed with flavor and abundant with nuts, cherries and chocolate. I added nothing the recipe didn’t call for. I left out nothing the recipe was meant to include, and that was a good call. The recipe is perfect as written, WITH the cherries, WITH the nuts (if you tolerate them), both pecans and walnuts, and WITH the almond extract, which enhances the cherry flavor. Other than using the chocolate chips I had on hand rather than chocolate chunks, I didn’t and wouldn’t change a thing. However, watch your baking time carefully! I set my timer for the minimum of 11 minutes suggested, and while the cookies didn’t necessarily suffer for it, they still were a little browner than I would have liked. A minute or two less would have been just right.  -  06 Sep 2011  (Review from Allrecipes USA and Canada)


    Excellent! I used butter because it gave a richer flavour, and because I didn't have cherries, I substituted dried cranberries which gave these cookies an amazing ZING!!  -  17 Aug 2009  (Review from Allrecipes USA and Canada)


    The combination of cherries and chocolate is classic and superb in these cookies! I had just returned from a trip to San Francisco and had some dark chocolate from Ghirardelli that I chopped and put in these cookies. I even added a bit of their vanilla bean white chocolate. Delicious! I had some dried cherries in the freezer, so I put them in a bowl with a splash of water, gave it a stir and microwaved until they were thawed. I baked a tray without nuts and two with. They were gobbled right up!  -  02 Sep 2009  (Review from Allrecipes USA and Canada)