This is not a recipe for me but for my partner and my grown-up lads. They love the flavour profile of Cherry Bakewell.
I had done a tart and a cake so now it was the turn for some cookies. These cookies are
I packed in as much Bakewell flavour as I could with toasted flaked almonds, almond extract, ground almonds and glace cherries.
You need gluten-free plain flour for this recipe, if you do not need to use gluten-free flour then just switch to wheat flour.
This is only needed if it is not already in your chosen flour and not necessary if you are using wheat flour.
Cornflour/corn starch isn’t just used to thicken sauces and gravies. Using it in baking gives the bake a good structure. It also adds the chewiness you need in this type of cookie.
This recipe is not the one to use fresh cherries in. These would add too much moisture the bake. You need the good old glace cherries, I used the natural ones.
The sugar you use in cookie making determines the result of your bake. Using the two types of sugar creates the best taste, texture and appearance.
Can I Freeze them?
You can freeze these once baked but you can also freeze the raw cookie dough. I like to roll mine into balls and then store them in a freezer bag. They can be baked straight from frozen( they may a few more minutes in the oven).
Cherry Bakewell Cookies
Delicious tasting chunky American style cookies with all the elements and flavours found in a Cherry Bakewell Tart
Vegan, gluten-free, egg-free and vegetarian
- Mix the ground flaxseeds and the hot water and leave to one side until you are ready to use it.
- Using a free hand or stand mixer, cream the butter and both of the sugars until it becomes soft and creamy.
- Next, add in your flaxseed mixture, milk and the almond extract and beat again.
- Combine the flour, salt, cornflour, baking powder, xanthan gum and bicarb and then sift them into the creamed mix. Beat slowly until the cookie dough is formed.
- Using a spatula fold through the chopped flaked almonds and glace cherries until they are fully distributed.
- Divide your dough into 18 pieces (approximately 60g each). Roll into balls and then place into the fridge for an hour.
- After 50 minutes preheat the oven to 170 C and grease and line a large baking tray with baking paper.
- Remove your dough balls from the fridge and place some of them on the baking tray. This depends what size baking tray you are using. They do not spread too much but you do need to leave some space between them. Continue to do this until all the cookies are baked.
- Bake them on the middle shelf for 12-14 minutes or until set or until light golden brown. Once removed from the oven, leave to stand on the tray for 10 minutes and then transfer to a wire rack to cool.
Sit back with a cuppa and ENJOY
- You can toast your own flaked almonds by either adding them to a dry pan. On medium heat, stir until they start to go brown.
- Check your gluten-free flour to see if xanthan gum is in the ingredients list. If it is then do not add extra to your bake.
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If you decide to give this recipe a try, please don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.