Cherry Bakewell Biscuits
With a hectic and stressful week in work I wanted to do some stress relieving baking and a recipe I found on a forum I lurk on, ticked all the right boxes. The recipe is based on Smitten Kitchenās slice & bake cookie palette. Iāve never made a biscuit like this before, but I think I now may be hooked. It is such an easy technique and it was nice coming home from work with some fresh dough in the fridge knowing I was less than 15 min away from freshly baked biscuits. These are also the first biscuits (I think) that Iāve made in my KitchenAid. I did a half batch as quite frankly my hips are turning more Nigellaesque by the day.
While looking through my baking cupboard for biscuit fillings I found some glace cherries that really needed to be used. Along with my almond extract the idea hit me. Biscuits inspired by my favourite cake, a Bakewell tart and so it was born - Cherry Bakewell Biscuits.
They are incredibly moreish and Hubby & I are trying not to eat them all in one sitting, and yes they do taste like the hallowed Bakewell. The primary reason for making them is for a treat in our lunchboxes as if I know Iāve got a little homemade treat in my box Iām less inclined to raid the staffroom biscuit tin. Iāve already started to think about other variations of this biscuit - dark chocolate & sour cherry, lemon & poppyseed, apricot & almond…
- 115 g unsalted butter room temperature
- 40 g icing sugar
- 1 egg yolk
- 1 tsp almond extract
- 140 plain flour
- 100 g glace cherries chopped
-
Beat together butter and sugar until you have a buttercream, then beat in yolk and extract.
-
Add cherries and flour then beat again until ingredients are well combined. Flatted dough into a disk, cover in clingfilm and chill for 30 min.
-
Remove the dough from the fridge and roll out into a long log with a diameter of around 3cm. Wrap back up in the cling film and chill for a further 2 hours (minimum). If the dough isn't chilled sufficiently it will begin to misshape when it is sliced ready for baking.
-
Preheat oven to 180oc. Cut the dough log into rounds about 1cm thick and place on a lined baking tray. Bake for 12-14 min until they are cooked. Once cooked transfer to a wire rack to cool.
Jules
These look delish! Very English - perfect with a cup of tea. Thanks for sharing.
Made these this week - absolutely delcious. Got a bit carried away and made chocolate and chocolate chip ones too! Thanks for the recipe
Glad you enjoyed making them. I like the idea of the chocolate variant. They also work well with mini smarties.
These look lovely, I love the log/cut method of making biscuits, also Cherry Bakewell is my all time favourite flavour combination.
These are going to the top of my to-bake list!
I also like that the log can be made in advance and stored in the freezer meaning you can have freshly baked biscuits anytime.
Currently making these - itās certainly a good sign that the biscuit dough tastes so good….
Thank you. Your comment has made me laugh. I promise the biscuits are even better than the dough!
are these hard or soft biscuits?
They are buttery biscuits like melting moment so Iād describe them as semi soft.
is there such a thing as leaving the dough in the fridge for too long? e.g 24 hours?
24 hours is absolutely fine. If it was 5 days or so though Iād reconsider as the dough can take on a rancid smell if left for too long.
can you make these without chilling the dough? Does it make a difference to the bakewell taste?
general question: Why do some cookies call for the dough to be chilled for hours and other cookies do not?
It wonāt make difference to taste but will to texture. If not chilled they will spread lots. You chill dough in recipes that are generally high in butter. This stops the biscuits misshaping when baked. It also can help the dough relax.
I just baked these having made the dough last night. Theyāve turned out great and I love simple recipes with minimal equipment. All boxes ticked, thank you so much!!
Wai, thatās great to hear! Happy baking. Jules