I whipped these little delights for a girlie teatime. Chewy, buttery  with sweet confit cherries and crunchy almonds. They went down a treat. The recipe is the one I used when baking industrial quantities at Autostadt last December, although they were made chocolate chips. Similar to Anzac biscuits but using a brown/white sugar combination instead of golden syrup. It was the only sweet thing I felt like eating. Straight out of the oven with a cup of tea or a glass of milk. Super yum!

Confit cherry & almond cookies

125g caster sugar
125g brown sugar
250g butter
325g oats
100g flour
1 tbsp baking powder
2 eggs
100g blanched almonds, chopped
100g confit/glacé cherries, chopped
1 tsp vanilla essence

Preheat the oven 170°c. Cream the sugars, vanilla essence and butter together. In a second bowl mix together oats, baking powder and flour together. Add the chopped almonds and cherries and mix. Combine the two mixtures together and add the eggs. Mix together until you have a cookie dough. Drop a generous tablespoon of dough on a greased or baking paper lined tray. Leaving at least a good couple centimentres space between cookies. Bake for 20 minutes (maybe a little longer if the cookies are bigger). Leave to cool for 5 minutes before serving.

Alternatively you can just bake a couple and then keep the cookie dough in the fridge. Use within the next couple of days. Or you form the dough into cookies. Freeze and then bake when you want to (baking time will be longer however).

Tags: cherry, cookies, oats, Teatime