Cherry Bakewell cookies recipe

Method

1. Put the butter and sugars into a mixing bowl and whisk with a handheld electric whisk for 2 mins until light and fluffy. Beat in the egg and vanilla until just combined, then fold in the flour and bicarbonate of soda, followed by the marzipan, chocolate, almonds and chopped cherries until just mixed in. Chill for 30 mins.
2. Heat the oven to gas 4, 180°C, fan 160°C and line a large baking tray (or two smaller ones) with nonstick baking paper. Scoop the mixture out with a spoon and roll into 12 balls about the size of large golf balls. Place the balls onto the lined tray, making sure there’s at least 6cm between them, and bake for 10-12 mins until they have a light golden crust on the edges but are still gooey in the middle. Cool completely on the tray.
3. When the cookies have cooled, put the icing sugar into a small mixing bowl and stir in 3 tbsp cold water until just dissolved. Dip the top of each cookie into the icing, pop onto a tray, then put a cherry onto the centre of one and allow to set before serving.

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• Tip

  Freeze the cookie dough balls on a tray wrapped in clingfilm and foil for up to a month. Cook for an extra 3-4 mins. The iced cookies will keep in an airtight container for 2 days or 3 days without the icing.

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.