Cherry and almond, springtime flavours. Squidgy inside with a crisp, cracked shell outside. Makes 20
- 150g unsalted butter, melted and cooled slightly
- 150g soft light brown sugar
- 100g golden caster sugar
- 1 egg
- 1 egg yolk
- ½ tsp almond extract
- 250g plain flour
- ¼ tsp bicarb
- Pinch of salt
- 100g ground almonds
- 100g glacé cherries, chopped – plus some just cut in half
- Pre-heat the oven to 170C fan (190C)
- Whisk together the melted butter with both sugars until fluffy
- Add the whole egg and beat in, then the egg yolk and the almond extract
- Whisk the mixture until thick and creamy
- Fold in the flour, bicarb, pinch of salt, ground almonds and glacee cherries into a stiff cookie dough
- Pinch pieces off, rolling gently into walnut-sized balls and flattening slightly
- Place spaced out onto a lined baking tray and pop a half-cherry on the top of each cookie
- Bake for 15-17 mins until golden and puffed up
- Cool on a rack
Sophie cooks 