Chocolate and Cherry Diagonals

Friday 4 April 2014


I confess to being rather lazy at times.  That's why I just love strips cookies.  You know the kind I mean?   You shape them into two flat logs on a baking sheet, create a dip in the middle and then fill that dip with something scrummy and bake.


The magic happens when you take them out of the oven and slice them into diagonals . . . what once was two becomes two dozen.  Bingo!  No fuss.  No muss.  It's as simple as cutting them with a knife.  Quick as a wink.


I just adore this chocolate and cherry version . . .  with it's rich chocolate  dough and it's sweet Morello Cherry Jam filling.  So delicious!    I just adore jam . . . especially if it is in, on or around biscuits and cakes.  tarts . . .  toast, scones . . . I just adore jam full stop.


These have the added scrumminess of a white chocolate drizzle over top.  Soooo good.   Love, Love, LOVE white chocolate too!


Altogether, these were quite scrumptious.   I hope you will give them a try.   Resistance is futile.   You will fall in love.   I promise.

*Chocolate and Cherry Diagonals*
Makes 4 dozen

Printable Recipe

Scrummy chocolate cookies, stogged full of chocolate chips, cherry preserves and a drizzle of white chocolate.  Very quick and easy to make!

280g plain flour (2 cups)
2 ounces unsweetened cocoa powder (not drink mix) (1/2 cup), sifted
1/2 tsp bicarbonate of soda
1/4 tsp salt
150g of caster sugar (3/4 cup)
85g of soft light brown sugar (1/2 cup packed)
6 ounces butter, softened (3/4 cup)
2 large free range eggs
12 ounces semi sweet chocolate chips (2 cups)
about 6 TBS Morello cherry preserves
To drizzle:
4 ounces white chocolate, cut into bits

Preheat the oven to 180*C/350*F/ gas mark 4.   Line two large baking sheets with baking parchent.  Butter the parchment lightly.  Set aside.

Cream together the butter and sugars until light and fluffy.  Beat in the eggs one at a time.  Sift together the flour, salt, cocoa powder, and soda.  Stir this into the creamed mixture.  Stir in the chocolate chips.

Shape the dough into 4 (12 inch) long logs on the baking sheets, leaving lots of  space in between them for spreading.  Using your thumb, make a shallow trough down the middle of each.  Spoon the cherry preserves into the troughs.

Bake for 14 to 18 minutes in the heated oven, until a toothpick inserted in the centre of one of the logs comes out clean.

Remove the baking sheets to a wire rack to cool completely.

Carefully melt the white chocolate in a bowl over simmering water. (Don't allow the water to touch the bottom of the bowl, not to get into the chocolate or it will seize.)  Drizzle this over the cooked cookie logs.  Allow to set completely  before proceeding.

Once completely cooled and the white chocolate has set, cut the logs diagonally into 1 inch wide strips.  Store in an airtight container. 


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