Oh where to start? I am obsessed with Bakewell tart and I will put the flavours of berries and almond wherever I can, be it a green smoothie, on toast, even lip balm don’t get me started on the Nakd bars.
These cookies, are buttery, a little crisp on the base, soft, moist and chewy in the centre and classically crackled on the top. Flecked with bursts of cherry and the crunch of almonds, they make a plain chocolate chip cookie look so last year.
Ingredients: Makes 16 3 inch cookies
- 100g/1/2 cup brown sugar
- 50g/1/4 cup white sugar
- 160ml/2/3 cup rapeseed or refined coconut oil
- 60ml/1/4 cup unsweetened almond milk (or other non-dairy milk)
- 1 tablespoon tapioca starch
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 225g/1 1/2 cups plain flour
- 25g/1/4 cup ground almonds
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon sea salt
- 120g/3/4 cups dried cherries or cherry infused raisins
- 50g/1/4 cup glace cherries, quartered (optional)
- 30g/1/4 cup flaked almonds, divided
- Preheat oven to 180’C/350’F and line a large baking sheet with non stick parchment.
- Use a hand mixer or whisk to mix together the sugars, oil, milk, tapioca starch, vanilla and almond extract in a large bowl for about 2 minutes, until smooth and well amalgamated.
- Add in 140g/1 cup of the flour, the ground almonds, bicarbonate of soda and salt. Mix until well incorporated. Mix in the rest of the flour followed by the dried fruit and 2 tbsp of the almonds until a stiff dough is formed.
- Roll the dough into golf ball size balls or use an ice cream scoop for ease and consistency. Place 8 on the baking sheet, use a damp hand to flatten the cookies out since they will spread only a little, sprinkle with a tablespoon of the remaining almonds and bake for 8 minutes until they are just a little browned around the edges. They will seem soft but they will harden on cooling. Transfer to a cooling rack then repeat with the remaining dough.