Cherry Bakewell Cookies

Cherry Bakewell Cookies | The Sugar Hit


Are you familiar with the Bakewell, you beautiful genius? It’s a tart. A British tart, to be precise. And it’s hell-delicious. Think crumbly shortcrust pastry, a layer of jammy-fruit, and then a thick, almond-y, cake-y filling. A dollop of clotted cream on top? Perfection.


This is my homage to the Bakewell in portable, easy to bake, no tart-tin required but just as delicious, cookie format.


Cherry Bakewell Cookies | The Sugar Hit


I THINK, though I could very easily be wrong, that the traditional filling for a bakewell tart is raspberry jam. Which is completely delicious. But, inspired by the utterly ravishing Cherry Bakewell Cupcake on the front of this book (which I heartily recommend, because Jemma Wilson is awesome, and David Loftus is my favourite photographer) I had to go with cherry.


It was a good choice; cherry and almond are so in love with each other.


Cherry Bakewell Cookies | The Sugar Hit


The flavours of these cookies are very true to the original tart. The cookie itself is a VERY buttery shortbread, made with a mixture of half almond meal, half plain flour. As a result the cookies are beautifully short and crumbly, with plenty of buttery, almondy flavour.


The cherry jam is a beautiful compliment, nicely tart and rounded, but get a jam that’s good to start off with, because you’ll taste the quality. I can never go past Bonne Maman.


Cherry Bakewell Cookies | The Sugar Hit


There is something so British about these cookies, and I love the Brits. It is the Aussie Motherland, after all. These cookies make me want to find a very comfy old leather armchair, and make a pot of tea…and then read the most British books I know; Harry Potter. Whilst scoffing the entire tray of cookies, of course.


Yes I am nine years old. You didn’t know that?


xx Sarah.


Cherry Bakewell Cookies | The Sugar Hit


Cherry Bakewell Cookies
A classic cherry bakewell tart in portable, individual cookie form! Buttery almond shortbread, coated in flaked almonds, and filled with cherry jam.
Serves: 18
  • 1 stick (110g) butter, softened
  • ⅓ cup (75g) (caster sugar (superfine sugar)
  • 1 tsp vanilla
  • 1 egg
  • ¾ cup (185g) plain flour
  • ¾ cup (85g) almond meal
  • 1 tsp baking powder
  • 4oz (150g) flaked almonds
  • cherry jam, to fill
  1. Preheat the oven to 375F/180C and line two baking trays with baking paper.
  2. In a large bowl, beat together the butter, sugar and vanilla until the mixture is very light, and slightly paler in colour.
  3. Add the egg, and continue beating until the egg is well incorporated. Add the flour, almond meal and baking powder, and mix just until everything is incorporated in a soft dough.
  4. If the mixture is very sticky, you can refrigerate it, otherwise, place the flaked almonds out onto a shallow bowl or plate, and gently crush them with your hands, just to break them into slightly smaller pieces.
  5. Take heaped teaspoons (about 2 teaspoonfuls, really) and toss them into the almonds. Roll them around to coat, and then place them onto the trays, with at least an inch (2.5cm) between.
  6. Press down with your thumb to make an indentation in the centre of each cookie, and then place them in the oven for ten minutes.
  7. After ten minutes, remove the cookies, and place a scant teaspoon of jam into the indentation in each cookie. Place them back in the oven, and bake for another 6-8 minutes, or until lightly golden at the edges.
  8. Leave to cool on the trays, and then eat them, ideally with a cup of tea and a really trashy book.


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