Cherry Bakewell Biscuits

Cherry Bakewell Biscuits

Based on Smitten Kitchen's slice & bake cookie palette Makes 25
Course Snack
Cuisine American
Keyword Baking
Prep Time 10 minutes
Cook Time 15 minutes
Chill time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 25


  • 115 g unsalted butter room temperature
  • 40 g icing sugar
  • 1 egg yolk
  • 1 tsp almond extract
  • 140 g 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.