It’s time to share another fantastic recipe from Sammie at Feasting is Fun! This time, we have these delicious looking cherry Bakewell cookies for you to have a go at making at home. These little beauties were made using our large baking tray, the perfect size for a large batch of cookies.
Cherry Bakewell cookies may not be the first type of cookie you think of, but after reading this brilliant recipe from Sammie at Feasting is Fun, you will wonder why you didn’t think of these cookies sooner! If you love baking cookies, you will certainly love these cookies with glacé cherries and flaked almonds, they are perfect with afternoon cup of tea. This recipe will make roughly 20 cookies, so you can ask your family and friends around to try one of your tasty cherry Bakewell cookies!
Step 1-Take a large mixing bowl and add the 225g of unsalted butter, the 150g of caster sugar and ¼ tsp of salt. Whisk this all together until it is a deliciously creamy consistency. Add in the large egg yolk and the tsp of vanilla extract. If you don’t want to make the drizzle, you can add some almond extract here as well. As before, mix together well.
Step 2-Add in your flaked almonds to one side of the bowl, the flour to the other side of the bowl, and the cherries on top of the flour. This is a handy tip from Sammie as she says by doing this, the cherries won’t stick together and will be evenly spread out in the cookie dough! Mix together again until combined.
Step 3-Wipe your work surface down with a damp cloth before laying cling film over it, this should help it stay in the correct place. Take around half of your cookie dough and roll in to a log shape with a diameter of around 4cm. Once you have done this, do the same with the other half of your cookie dough. Place both cookie dough rolls in the fridge to cool for about an hour until they are both firm.
Step 4- Preheat your oven to about 175 degrees/160 degrees for a fan oven. Slice the cookie dough in to 1.5cm thick disks. Line your large baking tray with baking paper and place them on to your large baking tray with room in between each cookie. Bake for no longer than 15 minutes before removing from your oven to cool for 15 minutes.
Step 5-After cooling, transfer to a large cooling rack for further cooling. It is important to ensure the cookies are completely cool before you start to ice them. In a small bowl, add the icing sugar and almond extract before adding tap water a little bit at a time to help it reach the correct thickness. You will know the icing sugar is ready when you can make a figure 8 shape when you drizzle the icing sugar on itself.
Step 6-Drizzle the icing over your cherry bakewell cookies using a spoon, or even a piping bag, whatever you have to hand. Ensure the icing is completely dry before serving or storing these delicious cherry bakewell cookies! Now put the kettle on and enjoy this fantastic recipe from Sammie at Feasting is Fun!
