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two one/two cups (three hundred and seventy-fiveg) plain flour one teaspoon bicarbonate of soda two hundredg unsalted butter, softened one cup (two hundred and twentyg) firmly packed brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) one hundred and fiftyg caster sugar (Recipes by ingridients sugar) two eggs one one/two teaspoons vanilla (Recipes by ingridients vanilla) extract about two hundred and fiftyg milk (Recipes by ingridients milk) chocolate, coarsely chopped one cup (two hundredg) glace cherries, quartered thirty wooden icy pole sticksStep one Preheat oven to about one hundred and eightyC. Sift flour, bicarbonate of soda and one quarter teaspoon salt into a bowl. Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla (Recipes by ingridients vanilla) then stir in flour until just combined. Step two Roll heaped tablespoonfuls of mixture into balls. Place fivecm apart on baking paper-lined oven trays then, using your palm, flatten each to a fivecm round. Press an icy pole stick into each, then pieces of chocolate and cherries. Bake biscuits for eight-about ten minutes or until golden. Cool on trays. Store in an airtight container for up to two weeks..
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