Chewy Almond Cherry Cookies
VEGAN – VEGETARIAN – DAIRY FREE – SOY FREE
As a pick-me-up treat, there’s almost nothing better than a cookie (except perhaps two cookies). They’re portable, crumbly discs of sweet bliss that can be made in thousands of different ways, according to what you fancy.
One of our favourites is this delightful almond cherry cookie, which tastes reminiscent of a Cherry Bakewell Tart without the icing.
It’s ideal enjoyed straight out of the oven, served as part of an Ice Cream Sandwich or even crumbled up to form a biscuity base for another dessert (like our Deconstructed Ice Cream Cherry Bakewell).
PREP TIME: 15 MINS
COOKING TIME: 10-12 MINS
Ingredients
400g Plain Flour
1 ½ tsp Baking Powder
½ tsp Bicarbonate of Soda
Generous Pinch Sea Salt
150g Dried Cherries, roughly chopped
160g Brown Sugar
140g Golden Caster Sugar
150g Plant-Based Butter
75g Vegetable Fat/Baking Block
1 ½ Tsp Almond Extract
1 tbsp Cornflour
3 tbsp water
Method
1. In a large bowl combine the dry ingredients (including the dried cherries). Set aside.
2. In another bowl, cream the butter, vegetable fat, sugars and almond extract until creamy and smooth.
3. In a small bowl add cornflour and water before mixing with a fork.
4. Add the dry ingredients and cornflour mix into the wet ingredients and combine. Start with a wooden spoon – but be prepared to get your hands in there!
5. Pop the mixture into a bowl/tupperware and refrigerate for an hour or so.
6. Preheat your oven to 180°C/Gas Mark 4 and grease a baking tray. Once the dough is chilled, remove it from the fridge, grab your trusty ice cream scoop (or a large spoon if you don’t have one) and use this to scoop out balls of dough onto your baking tray.
7. Bake for 10-12 mins or until the edges start to go golden.
8. Remove the cookies from the oven. Give the tray a sharp whack on a worktop to flatten out the cookies and give you that yummy, crinkly top.
9. Leave the cookies on the tray for 5 minutes, then remove them using a spatula and place onto a wire rack to cool.