Bourke Street Bakery's Chocolate Sour Cherry Cookies

I love beautiful things in life and most of the time they don't cost a lot when you know where to look for them.

~ A beautifully crafted plate from Target = AU$3.95 ~

~ Whitewash flower pots + basket from Burnt Orange, Mosman = AU$17.95 ~



~ Midsummer Light by Dutch designer Tord Boontje = AU$120 ~

These Chocolate Sour Cherry Cookies were made for little Miss C's school swimming carnival. I was asked by the school to bring a plate to share at the carnival. A few pieces were packed away for little Miss C's best friend little Miss N who adores chocolate cookies.

After the carnival, a small conversation was heard between little Miss N and her mom:

Mom: How many cookies did you eat?

Little Miss N: Uhmmm.... all?

Mom: Didn't you leave any of them for your sister and me?

Little Miss N: {shudder with a cheeky smile}

Mom: Did you like them?

Little Miss N: Yes but I don't like the sour things in the cookies.

Mom: They are cherries. They are good for you.

Little Miss N: I know. That's why I ate them all.

~ Friendship and Family = Priceless ~

Bourke Street Bakery's Chocolate Cherry Cookies
(Adapted from Bourke Street Bakery's Cookbook by Paul Allam & David McQuinness)

BSB - "This is a super-rich chocolate biscuit that, when baked to perfection, is crisp on the outside and fudge-like in the centre. The slight acidity of the occasional dried sour cherry cuts through the richness. The cherries can be replaced with other dried fruit or a mix of fruit and nuts if you prefer."

Ingredients

235 g (8 1/2 oz) dark chocolate (55% cocoa), chopped

150 g (5 1/2 oz / 1 cup) plain (all-purpose) flour

40 g (1 1/2 oz / 1/3 cup) unsweetened cocoa powder

1 1/2 tsp bicarbonate of soda (baking soda)

1/2 tsp salt

100 g (3 1/2 oz) unsalted butter

240 g (8 3/4 oz) soft brown sugar

2 eggs

85 g (3 oz) dried sour cherries

Method:

1. Preheat the oven to 165C (325F / Gas 3).
2. Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.
3. Sift the flour, cocoa powder, bicarbonate of soda and salt into a bowl.
4. Put the butter and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until pale and creamy. Add the eggs, one at a time, making sure each is incorporated before adding more. Add the dry ingredients in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined.
5. Remove the bowl from the mixer, then fold through the dried sour cherries. (** I use Dried Bing Cherries given to me by the lovely Ninette)

   

6. The mix can become quite sticky , so you may need to refrigerate it for 15 minutes before shaping the biscuits. Take 3 tablespoons of mixture at a time and roll into even-sized balls - you should make about 12 balls in total. (** I use 30 g of mixture for each ball, makes about 30 balls in total)
7. Place the balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate for a further 30 minutes, or until firm. Bake in batches, for 15-20 minutes each, or until risen and quite cracked on top. Cool on trays and eat, or store in an airtight container for up to 3 days.
   
   
   

Bourke Street Bakery by Paul Allam and David McGuinness
Published by Murdoch Books, September 2009 (UK March 2010)
Hardcover: 368 pages
AU $69.95 (UK £25)

"Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulée and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world."