Bakewell cookies recipe

Bakewell cookies recipe

10 ratings

British bakes don't get much more retro than the Cherry Bakewell tart. Why not try our exciting spin on this classic, reinventing it as moreish cookies, topped with flaked almonds and jewelled glacé cherries, for a gorgeous afternoon treat? See method

  • Serves 9 (makes 18 cookies)
  • 30 mins to prepare and 15 mins to cook, plus cooling
  • 312 calories / serving

Ingredients

  • 150g caster sugar
  • 200ml sunflower oil
  • 2 eggs
  • 1 tsp almond extract
  • 350g plain flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 100g ground almonds

For the icing and topping

  • 150g morello cherry conserve
  • 75g flaked almonds, toasted

To decorate

  • 75g icing sugar, plus extra for dusting
  • 8 glacé cherries, halved

Each serving contains

  • Energy

    1310kj
    312kcal
    16%
  • Fat

    17g 25%
  • Saturates

    2g 10%
  • Sugars

    19g 21%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 36.1g Protein 4.7g Fibre 0.9g

Method

  1. Heat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking trays with nonstick baking paper.
  2. Beat the sugar, oil, eggs and almond extract until combined. Sift in the flour, baking powder, cinnamon and salt. Then stir in the ground almonds until the mixture is just combined.
  3. Roll heaped tbsps of the dough into even balls and put on the lined baking trays, leaving enough space between each ball for spreading. Gently flatten each one with the palm of your hand.
  4. Bake for 14 mins, or until puffed and golden. Leave to cool on the trays for 5 mins before transferring to a wire rack.
  5. Once completely cool, spread a teaspoon of cherry conserve over each biscuit. Then scatter with the toasted almonds.
  6. To make the icing, mix the icing sugar with 2-3 tps of cold water, until you have a thick but runny paste. Drizzle over the biscuits and top with half a glacé cherry and a dusting of icing sugar.

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