Recipe by Eshun Mott, Photo by Andrew Grinton
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp grated orange rind
1 cup dried cherries
175 g chopped dark chocolate, (about 1 cup)
1 egg yolk
1 tbsp cream
1 tbsp turbinado sugar, or coarse sugar
Combine flour, baking powder, salt, cinnamon and ginger in a small bowl; stir with a fork to blend. Reserve.
Combine sugars and butter in a large mixing bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, and beat until combined. Stir in orange rind.
Add fl our mixture and beat until incorporated. Fold in cherries and chocolate. Gather into a ball and divide in half on a parchment-lined baking sheet. Pat each portion into a 3-in.-wide, ¾-in.-high rectangle. Chill for 30 min or until firm.
Heat oven to 350F. Whisk together egg yolk and cream, and brush all over rectangles. Sprinkle with sugar. Bake for 35 min or until they are golden and firm to the touch.
Let cool 30 min (ideally in the refrigerator), then use a serrated knife to cut into ½-in.-thick slices. Turn oven down to 325F. Lay cut-side down on parchment lined baking sheet and bake for 15 min. Flip cookies and bake 15 min or until sides have dried out. Let cool completely.
Calories 147, Protein 2g, Carbohydrates 20g, Fat 7g, Fibre 1g, Sodium 62mg.
Freeze formed dough, well wrapped, for up to 3 months. Defrost in the fridge overnight ahead of baking.
Chilling the logs after the first bake (but before slicing) allows the chocolate chunks to firm up – you’ll get a cleaner cut.
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