Chocolate-Cherry Crumbs

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 150 g ( oz) unsalted butter, chopped and softened
  • 150 g ( oz) caster (superfine) sugar
  • 1 egg
  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
  • 70 g (2⅔ oz/½ cup) cocoa
  • 60 g ( oz) ground almonds (almond meal)


Preheat the oven to 160°C (315°F/Gas 2–3).

Place the butter and sugar in the bowl of an electric mixer and beat on medium speed until pale and the sugar is dissolved. Add the egg and beat until combined. Fold through the flour, cocoa and ground almonds. Spread evenly over a 40 × 30 cm (16 × 12 inch) baking tray lined with baking paper. Place another sheet of baking paper on top and bake for 20 minutes or until evenly coloured. Remove and cool on the tray. Using a mortar and pestle, crush into coarse crumbs.

This can be made 1 day in advance and should be stored in an airtight container.