Cherry Bakewell Cookies
These Cherry Bakewell Cookies are packed with flaked almonds, white chocolate chunks and have a black cherry jam filling! With crisp edges and a soft gooey middle, these cookies will go down a storm with anyone who loves traditional Bakewell tarts.
Ingredients
For the cookie dough
- 160 g unsalted butter
- 100g white caster sugar
- 150 g light brown sugar
- 1 medium egg
- 1 medium egg yolk
- 0.5 tsp almond extract or you can use vanilla extract
- 275 g self-raising flour
- 0.5 tsp salt
- 100 g flaked almonds
- 100 g white chocolate chopped into small chunks
For the jam filling
- 100 g cherry jam (keep in the fridge) I used Bonne Maman Black Cherry Conserve
For the decoration (optional)
- 50 g icing sugar
- 25 g flaked almonds
Instructions
Start by making the cookie dough
- Place the butter in a large bowl and microwave for 60 seconds or until melted.
- Mix in the caster sugar and light brown sugar.
- Mix in the egg, egg yolk and almond extract.
- Add the flour and salt, then fold together to form a cookie dough.
- Fold in the flaked almonds and white chocolate chunks.
- Cover the bowl with clingfilm and chill in the fridge overnight or for at least 6 hours.
Fill the cookies with cherry jam
- Take the dough out of the fridge for 20 minutes to let it soften at room temperature.
- Meanwhile, preheat the oven to 180°C fan / 200°C conventional and line two baking sheets with greaseproof paper.
- Scoop up a heaped tablespoon of cookie dough and mould it into a small bowl shape. Fill with a teaspoon of cherry jam and shape the dough around it to make a ball. Repeat to make 12-14 balls of cookie dough in total.
Bake and decorate the cookies
- Place 4-5 cookies on each baking sheet, leaving 5cm space between each. Keep the remaining cookie dough balls in the fridge whilst baking in batches to stop them from getting too soft.
- Bake for 12-14 minutes until golden and firm on the outside, but pale and soft in the middle. Leave to cool on the baking tray for 20 minutes.
- To decorate, mix the icing sugar with a few drops of water until it's smooth, pourable but not too runny. If it's too runny, add more icing sugar until it reaches the right consistency. If it's too thick, add a drop more water.
- Top each cookie with a teaspoon of icing and a sprinkle of flaked almonds. Enjoy!
Notes
Your Cherry Bakewell Cookies will keep at room temperature for up to 4 days.
Tried this recipe?Let us know how it was!