Cherry Bakewell Cookie Cups
These cherry Bakewell cookie cups have a delicious frangipane filling and are topped with classic icing and glacé cherries.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
For the cookie cups
- 135 g unsalted butter softened
- 80 g Billington's Golden Caster Sugar
- 80 g Billington's Light Muscovado Sugar
- 190 g plain flour
- 1 tsp vanilla extract
- 1 tsp Nielsen Massey almond extract
- 1/2 tsp bicarbonate of soda
- Pinch fine sea salt
For the frangipane
- 85 g unsalted butter softened
- 85 g Billington's Golden Caster Sugar
- 85 g ground almonds
- 15 g plain flour
- 1 egg
- 1 tsp Nielsen Massey Almond Extract
For the topping
- 24 glacé cherries
- 200 g icing sugar sifted
- Few tbsp cold water
Preheat the oven to 170C / 150C fan or 350F. Grease a 12 hole mini muffin tin generously with unsalted butter, making sure to go up and over the lip of each hole and around the top of it to prevent sticking.
Cream the butter and sugars together until pale then add the egg, vanilla and almond extract and mix well.
Sift in the flour, salt and bicarbonate of soda, mixing thoroughly until a dough forms.
Measure out 18g of dough and form into a ball. Place into one of the muffin tin holes. Repeat until you've used up all the dough.
Bake for 20 minutes until golden and puffed up.
Make the frangipane
In the meantime, make your frangipane by whipping the butter using an electric whisk until it's soft and creamy. Add the sugar and ground almonds, mixing again.
Sift in the flour and mix once more.
Add your almond extract and the egg, beating until you have a smooth paste.
Fill a piping bag with the mixture and snip around 1cm off the end.
Construct the cookie cups
Once the cookie cups have been baking for 20 minutes, remove from the oven and using the small end of a pastry tamper, press the centres of the cookie dough down into their holes to create a cup.
Fill halfway with frangipane and return to the oven for another 15 minutes until the frangipane is golden and set on top.
Remove from the oven. Run a sharp knife or palette knife gently around the edge of each cookie cup and then leave to cool completely in the tin.
Sift the icing sugar, then add a little water – a tablespoon at a time. You want the consistency to be thick but pourable. Pour a little icing into each cookie cup then top with a cherry.
Leave the tops to set and then remove from your mini muffin tin and serve.
Keyword almond, bakewell tart, cookie, cookie cup, frangipane