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.
Author:
Serves: 18
Ingredients
  • 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
Instructions
  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.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/08/cherry-bakewell-cookies.html