Cherry Bakewell Cookies

Do you remember those Mr Kipling Cherry Bakewell Tarts?

As children we were rarely allowed the Mr Kipling cherry bakewells. However, all my friends seemed to have them at their birthday parties when we were in primary school. Think back to those tables laid with cucumber and carrot sticks, hula hoops, party rings (duh!) and those cute little cherry bakewell tarts. Whenever I had one I would savour every mouthful, saving the tiny cherry until the very last bite.

These cookies encapsulate those delicious flavours and certainly transport me back birthday parties as a five year old. I've added in white chocolate which I think compliments the cherry and almond flavour beautifully. I hope you love them as much as I do.

Cherry Bakewell Cookies

Makes 16

Ingredients

• 115g butter (salted), melted

• 150g light brown sugar

• 50g caster sugar (or granulated white sugar)

• 1 tsp vanilla extract

• 1 egg

• 180g plain flour (or 140g plain flour + 40g ground almonds, see notes)

• 1/2 tsp bicarbonate of soda

• 1/2-3/4 tsp almond extract

• 100g white chocolate chunks

• 80g glacé cherries chocolate, quartered

(see notes for ingredient replacement and store cupboard substitutions below)

Method

1. Preheat oven to 180°F (160°C fan). Line a baking sheet with baking paper.

2. Place the sugars, butter and vanilla extract in a bowl and beat for 1 minute to form a paste.

3. Add the egg and whisk for a good 3-4 minutes until light ribbons fall off the whisk.

4. Sift in the flour, then add the bicarbonate of soda, cherries and chocolate chunks. Fold into the mixture with a spatula or spoon (be careful not to over mix as this leads to a tougher, cakey cookie).

5. You've got two options now: 1) chill the dough in the freezer for 15 minutes to firm it up, 2) spoon onto a baking sheet straight away. If the dough is a bit soft I suggest popping it in the freezer or fridge to firm it up.

6. Place walnut-sized balls of mixture onto the baking sheet, but do not press them down.

7. Bake for 8-9 minutes, or until the edges have started to barely brown – keep an eye on them.

8. Leave to cool for a bit (if you can!).

Notes, substitutions and variations:

• Flour and almonds: plain flour works well, but if you have self-raising you can use this too. It results in cookies with bigger air pockets. Ground almonds can be used and produce a more authentic almond flavour, whilst also producing a cookie which is slightly lighter in texture.

• Size: Do make them bigger, just adapt the baking time

• Sugar: use whatever sugar you have, this will just change the colour and flavour profile of the cookie. Brown sugars give a deeper, caramel-like flavour.

• Butter: Butter really is best for these and it definitely produces the best flavour. However, if you only have margarine then go for it, the texture will be more cakey but they will still be delicious.