Saturday, 3 September 2016

A retro treat : Cherry cookies.

Deliciously sweet, soft and squidgy, just like a classic American style cookie. These tasty treats won't last long, and make for a smaller batch than usual, so you have another excuse to bake a second lot! 

Inspired by the classic chocolate cookie, these sweet cookies have been adapted for a dairy free diet with a tasty cherry filled twist.

Ingredients (bakes half a dozen cookies)

100g dairy free margarine
60g dark soft brown sugar
60g caster sugar
1 egg
1 tsp vanilla essence
150g plain flour
½ tsp baking powder
80g chopped glace cherries

Pre heat your oven to 190c/170c fan/gas mark 5. Line two baking trays with baking paper.

Cream together the margarine and sugars till fluffy and well combined. Add in the egg, followed by the vanilla and mix.

Sift in the flour and baking powder and mix till well combined, the mixture will be the perfect cookie dough mix at this stage, a lovely caramel colour that's slightly thick.

Add in the cherries and mix to combine, so you have a good mix of the cherries throughout the cookie dough.


Spoon mounds of the mixture onto the baking trays, smooth down each one slightly as you go to make rounded shapes. Leave a generous gap between each cookie as these will spread out when they bake.


Bake for 10-12 minutes, till lightly browned on the edges. Then leave the cookies on the trays once removed from the oven for a further 3 minutes, as these will continue to finish cooking.

Remove the cookies from the trays and place on a wire rack to cool down. These are delicious when slightly cooled, with a lovely squidgy centre to the cookies!

This recipe makes a great base for any cookie, easily swap the cherries for your favourite sweet treat to add to the cookie mix.

Recipe adapted from: BBC Good Food.



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