|60 g||butter — room temperature|
|70 g||golden brown sugar|
|1||eggs — yolk only|
|1/2 tsp||bicarbonate of soda|
|100 g||dark chocolate — chopped|
|2 Tbs||icing sugar|
|300 g||mixed berries — fresh|
|2 Tbs||castor sugar|
Preheat oven to 190°C.
Beat together the butter and sugar. Add the egg and continue beating.
Sift in flour and bicarbonate together. Stir well to combine. Stir through chopped chocolate.
Drop spoonfuls on a lined baking tray and bake for 10 minutes or until cooked. Allow to cool completely.
Place cookies in a Ziploc bag and crush roughly with a rolling pin.
For the trifle
Whip cream and icing sugar until peaks form. In a separate bowl, toss berries with castor sugar.
Layer cookie crumbs in a glass, pour over sherry, top with cream and berries. Repeat layers. Sprinkle with remaining cookie crumbs.
Words and image: Fairlady magazine