Vegan Cherry Bakewell Cookies
These Vegan Cherry Bakewell Cookies carry the same iconic flavour of bakewell tart but in form of buttery, melt-in-the-mouth cookies.
Servings: 24 cookies
Calories: 113kcal
Equipment
- Cooling Rack
Ingredients
- 150 g All-Purpose Flour
- 120 g Vegan Butter softened
- 100 g Caster Sugar
- 100 g Cherries pitted - fresh or frozen
- 75 g Rolled Oats
- 50 g Ground Almonds
- 50 g Almond Flakes
- 25 g Corn Starch
- 15 g Almond Extract or Disaronno
- 5 g Vanilla Sugar
- 5 g Bicarbonate of Soda
- Pinch of salt
...extras...
- Sugar for dusting
- Almond flakes to top optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together the softened vegan butter and sugar until light and fluffy.
- Add the almond extract, ground almonds, flour and corn starch (sifted), bicarbonate of soda, vanilla sugar and a pinch of salt. Mix until a soft dough forms.
- Gently fold in the chopped cherries, rolled oats and almond flakes.
- Move the dough to the fridge for 15-30 minutes.
- Scoop out tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a fork or your palm. Sprinkle with some almond flakes (optional) and extra caster sugar.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Allow to cool down completely before enjoying the vegan cherry bakewell cookies.