Cherry and almond biscuits can be made by following a few simple steps. As with most homemaking these biscuits are far better than any shop bought equivalent and it is well worth taking the time to make them. Here, I used glacé morello cherries for extra flavour but dried cherries could also be used. The cooked biscuits can be made in bulk and frozen.
- 170g soft margarine
- 130g demerara sugar
- 2 dessertspoons golden syrup
- 170g self-raising flour
- 170g oats
- 30g ground almonds
- 50g glacé cherries, chopped (or dried cherries)
How to make cherry and almond biscuits
Melt the margarine in a saucepan. Add the sugar and golden syrup and stir until dissolved.
Weigh the dry ingredients into a bowl. Add the margarine/sugar mixture to the dry ingredients and mix to form a dough.
Take small pieces of the dough and flatten on a greased or lined baking sheet, leaving a space between each biscuit. Alternatively, roll out on a pastry board and use a biscuit cutter.
Cook in batches in the centre of the oven at gas mark 4, 180oC, 350oF. For an Aga, bake in the centre of the roasting oven turning the tray part way through the cooking time. Leave to cool on a wire rack.
These biscuits can be stored in an airtight tin for a couple of days. If they are not likely to be eaten within a couple of days then I find it is better to freeze them and defrost when needed so they can be enjoyed at their best. This recipe can easily be made in double quantities so that you can keep a stock in the freezer.
You may also like to try making chocolate chip and oat cookies. These are also easy to make, are delicious and can be made in bulk and frozen.