Crisp and Chewy Bakewell Cookies

 I confess I am a bit of a cookie monster.  I only rarely bake them however, because I am such a cookie monster that I can scarce leave them alone when I do. And I am not supposed to have them, so they are a rare treat. 

 

I adore bakewell anything.  Bakewell tarts. Bakewell pies.  Bakewell cakes . . .  and these Bakewell Cookies.  Mmmm . . .  they are chewy, almondy, buttery and crisp edged . . . and stogged full of candied cherries . . .

 

In short, they are incredibly moreish, with an almost almond macaroon quality . . . Crisp on the outside, but with a almost marshmallow cavernously chewy middle . . .

 

Toasted almonds scattered over top  . . .  and an almond drizzle icing . . . these are seriously tast tempting cookies . . .

 

Can't put them down cookies.  Cookies that beg to be enjoyed with a nice hot cuppa for dunking . . .  or an ice cold glass of milk  . . .

These are so good that I will almost guarantee that you can't eat just one.  In fact, if you can stop at one, I will eat my hat.  Sincerely.  You have more will-power than me.

 

*Chewy Bakewell Cookies*

Makes about 24

Printable Recipe 

 

Crisp edged and chewy middled almond flavoured cookies stogged full of candied cherries and topped with flaked almonds prior to baking.  You finish these moreish beauties with an almond drizzle icing.  What's NOT to love about these! 

For the cookies:

125g butter, softened (1/2 cup)

250g caster sugar ( 1 1/3 cups)

125g soft light brown sugar (1/2 cup packed plus 2 TBS)

1/2 to 1 tsp pure almond extract

1 large free range egg, lightly beaten

150g self-rising flour (1 cup plus 1 1/2 TBS)

125g ground almonds (scant 1 1/2 cups almond meal)

175g chopped glace cherries (1 1/4 cups)

50g flaked toasted almonds (1/3 cup) 

For the icing:

100g icing sugar, sifted (generous 3/4 cup)

1/4 tsp pure almond extract mixed with a little bit of water

 

Preheat the oven to 150*C/ 300*F/ gas mark 2.  Line two large baking sheets with baking paper and set aside. 

Cream the butter and both sugars together until light.  Beat in the egg and almond extract.  Sift in the flour and stir in the ground almonds to make a soft dough.  Stir in the cherries.  Shape into golf ball sized balls of dough and place evenly spaced on the baking sheets, leaving about 2 inches in between each.  Flatten slightly with the back of a spoon and sprinkle the flaked almonds over top.
 

Bake for 30 to 15 minutes until puffed and a pale golden brown.  Let stand on the baking sheets for 5 to 8 minutes to cool.  Lift carefully off with a metal spatula to a wire rack to finish cooling. 

Whisk the icing sugar together with the almond extract and just enough water to give you a thin drizzle icing.  Place a sheet of newspaper underneath the rack and then drizzle the icing decoratively over top of the cookies.  Allow to set completely prior to storing in an airtight container. 

 

I am not sure if I have managed to give you a glimpse of the moreishness that is the insides of these biscuits.  Little almondy crisp/chewy pockets of gorgeousness. I will say no more.  Get baking and  Bon Appetit!

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