Inspired from Edmond’s “Basic Biscuits” recipe & Cadbury’s “Cherry Ripe” chocolate bar.

Ingredients

• 125g butter, softened
• 1/3 cup sugar
• 1 tsp vanilla essence
• 1 egg
• 2 tbsp of cocoa
• 2 cups flour
• 1 tsp baking powder
• 130g desiccated coconut
• around 230g cherry jam (I used Barkers Morello cherry jam)
• around 230g bottled pitted cherries, halved (I used Morello cherries)
• dark chocolate

Method

1. Preheat oven to 180°c. grease or line a slice tin (preferably one which you can adjust the dimensions, I used 26cm x 33cm.
2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg, beating well. Sift the flour, baking powder, and cocoa together and mix into the creamed mixture. Kneading with your hands works well to make sure everything is combined.
3. Press the dough into the slice tin.
4. Place the desiccated coconut, cherry jam. and the bottled cherries in a bowl and mix until they are well combined. All the coconut should look pink from the cherries and the jam.
5. Spread the cherry and coconut mixture over the base and scatter some dark chocolate over it. (chopped dark chocolate melts/buttons, chocolate pieces, or roughly chopped dark chocolate work well for this)
6. Bake in the oven for 12 minutes.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

25/06/24