#Marks and spencers black forest gateau full#

If you can bear it, chill the dough for two hours as the cookie texture will be better.You can save the leftover kirsch HA HA HA only joking, obviously you've drunk it by now. Sift in the flour and gradually fold it in along with the cherries, chocolate and up to 1 tbsp of the kirsch.Cream together the butter and sugar until light and fluffy, then gradually beat in the egg, vanilla essence and almond essence.If you don't have kirsch, search your cupboards for a novelty liqueur you brought back from holiday with a picture of cherries on the front: observe the Portuguese ginja I used. Start by soaking the cherries in kirsch for at least an hour.And they are so quick to make, especially if you skip the soaking and just buy Sainsbury's Morello cherries in kirsch (find them in the baking aisle), although there is a strong risk you will eat them all when you open the bag. Rich with cherries, dark chocolate and a drop of kirsch, they're good for teatime and as a post-dinner pudding, warmed up with some ice cream on the side. So to cheer her up, I have baked some of my own. My mum still insists on checking the biscuit aisle every time we visit M&S together, and her heart is broken afresh each trip. If you wanted to taste heaven, you could warm them up.

#Marks and spencers black forest gateau full#

They were soft, delicious pieces of joy, full of chocolate and cherries.

Now despair that they no longer do them - those idiots! They had gold in their hands, and they threw it out like rubbish. Readers, cast your time back to this time last year, when Marks and Spencer brought out their greatest product to date: black forest gateaux cookies.