Quick Asian Recipes

Cherry Bakewell Biscuits {Cherry Cookie Recipe}

With a hectic and stressful week in work I wanted to do some stress relieving baking and a recipe I found on a forum I lurk on, ticked all the right boxes. The recipe is based on Smitten Kitchen’s slice & bake cookie palette. I’ve never made a biscuit like this before, but I think I now may be hooked. It is such an easy technique and it was nice coming home from work with some fresh dough in the fridge knowing I was less than 15 min away from freshly baked biscuits. These are also the first biscuits (I think) that I’ve made in my KitchenAid. I did a half batch as quite frankly my hips are turning more Nigellaesque by the day.

While looking through my baking cupboard for biscuit fillings I found some glace cherries that really needed to be used. Along with my almond extract the idea hit me. Biscuits inspired by my favourite cake, a Bakewell tart and so it was born – Cherry Bakewell Biscuits.

They are incredibly moreish and Hubby & I are trying not to eat them all in one sitting, and yes they do taste like the hallowed Bakewell. The primary reason for making them is for a treat in our lunchboxes as if I know I’ve got a little homemade treat in my box I’m less inclined to raid the staffroom biscuit tin. I’ve already started to think about other variations of this biscuit – dark chocolate & sour cherry, lemon & poppyseed, apricot & almond…

Based on Smitten Kitchen’s slice & bake cookie palette Makes 25Prep Time: 10minsCook Time: 15minsChill time: 2hrs30minsTotal Time: 2hrs55minsCourse: SnackCuisine: AmericanKeyword: BakingServings: 25

Ingredients:

  • 115 g unsalted butter room temperature
  • 40 g icing sugar
  • 1 egg yolk
  • 1 tsp almond extract
  • 140 g plain flour
  • 100 g glace cherries chopped

Instructions:

  • Beat together butter and sugar until you have a buttercream, then beat in yolk and extract.
  • Add cherries and flour then beat again until ingredients are well combined. Flatted dough into a disk, cover in clingfilm and chill for 30 min.
  • Remove the dough from the fridge and roll out into a long log with a diameter of around 3cm. Wrap back up in the cling film and chill for a further 2 hours (minimum). If the dough isn’t chilled sufficiently it will begin to misshape when it is sliced ready for baking.
  • Preheat oven to 180oc. Cut the dough log into rounds about 1cm thick and place on a lined baking tray. Bake for 12-14 min until they are cooked. Once cooked transfer to a wire rack to cool.
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