Recipes, re-invented from cooking shows
Cherry Bakewell Biscuits
Prep. Time:
Baking Time:
Total Time:
45 minutes
16 minutes
61 minutes
Serves:
24 biscuits
Jessika's signature creation beautifully captures the classic British Cherry Bakewell flavors in biscuit form, addressing Paul's "under baked" critique through extended cooking time while maintaining the "beautiful" almond level he praised. The enhanced recipe balances tart cherry elements that provide the "little kick" judges appreciated with traditional almond components. Technical improvements include proper thickness for even baking and increased lemon juice for the "almost quite tart" quality that impressed the panel. This sophisticated take on afternoon tea treats demonstrates mastery of British baking fundamentals.
Ingredients
FOR THE CHERRY BAKEWELL BISCUITS:
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/3 cup ground almonds (almond flour)
1 large egg
1/4 cup whole milk
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
FOR THE CHERRY CENTERS:
1/2 cup dried cherries, finely chopped
3 tablespoons cherry jam
1 tablespoon honey
2 teaspoons lemon juice (for tartness balance)
FOR THE ALMOND GLAZE:
1 1/2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
FOR FINISHING:
1/4 cup sliced almonds
Extra cherry jam for drizzling
Instructions
MAKE THE BISCUIT DOUGH:
1. In large bowl, whisk together flour, sugar, baking powder, salt, and ground almonds.
2. Cut in cold butter using pastry cutter or fingers until mixture resembles coarse breadcrumbs with some pea-sized pieces.
3. In separate bowl, whisk together egg, milk, almond extract, and vanilla.
4. Make well in dry ingredients and pour in wet mixture. Using fork, gently mix until dough just comes together.
5. Turn onto lightly floured surface and gently knead 2-3 times until smooth.
PREPARE THE CHERRY FILLING:
6. In small bowl, combine chopped dried cherries, cherry jam, honey, and lemon juice.
7. Mix until well combined - this provides the "little kick of cherry" with tartness that Paul appreciated.
SHAPE AND FILL THE BISCUITS:
8. Roll dough to 3/8-inch thickness on lightly floured surface.
9. Using 2 1/2-inch round cutter, cut out biscuits and place on parchment-lined baking sheets.
10. Using smaller 1-inch cutter or your thumb, make shallow indentations in center of each biscuit.
11. Spoon small amount of cherry mixture into each indentation.
12. Gather scraps, re-roll once, and cut remaining biscuits.
BAKE THE BISCUITS:
13. Preheat oven to 375°F.
14. Bake 14-16 minutes until tops are golden brown and bottoms sound hollow when tapped.
15. Transfer to wire rack and cool completely before glazing.
MAKE THE ALMOND GLAZE:
16. Whisk together powdered sugar, milk, almond extract, and vanilla until smooth.
17. Glaze should be thick enough to coat the back of spoon but thin enough to drizzle smoothly.
FINISH THE BISCUITS:
18. Drizzle almond glaze over cooled biscuits in decorative pattern.
19. While glaze is still wet, sprinkle with sliced almonds.
20. Add tiny dots of extra cherry jam on top for color and additional cherry flavor.
21. Allow glaze to set for 20 minutes before serving.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.