Black Forest Cookies

Ages ago I ordered some flavoured icing sugars from Sugar and Crumb, then put them away somewhere and forgot about them. I rediscovered them yesterday while I was looking for something else. 

I thought the black cherry flavour would pair perfectly with the slightly wrinkled cherries in the fridge. You could make them with unflavoured icing sugar too for a more subtle flavour.

100g Dairy and Soya Free Spread

85g Black Cherry Flavoured Icing Sugar (or unflavoured icing sugar)

15g Golden Syrup

20g Cocoa Powder

130g Gluten Free Self Raising Flour

20g Dark Chocolate Chips

120g Chopped Fresh Cherries (or a pack of dried sour cherries)

Put the spread, sugar and syrup in a bowl and whisk until pale and fluffy.

Whisk in the cocoa powder (I find this saves having to sieve it).

Add the rest of the ingredients and mix until well combined.

Place spoonfuls (or ice cream scoops) onto a tray lined with greaseproof paper.

Flatten slightly and bake for 12-15mins at 180ºC.

Leave for a couple of minutes on the tray to firm up before moving to a cooling rack.