Bakewell Biscuits

By Miranda Gore Browne Miranda Gore Browne From the book Biscuit
Bakewell Biscuits from BISCUIT

These chewy, almondy biscuits are packed full of cherries, sprinkled with toasted flaked almonds and finished with gorgeous almond icing. My mother always included cherries in her version of Bakewell tart, and it is her recipe that inspired my biscuits.

TIP: Make smaller biscuits and sandwich them together with raspberry jam to enhance the heavenly Bakewell experience.

For how many? Makes about 16


  • 125g unsalted butter, softened
  • 250g caster sugar
  • 125g soft light brown sugar
  • 1/2-1 tsp almond extract
  • 1 egg, lightly beaten
  • 150g self-raising flour, preferably sifted
  • 125g ground almonds
  • 175g chopped glace cherries
  • 50g flaked almonds, toasted
  • For the icing:
  • 100g icing sugar
  • 1/4 tsp almond extract mixed with a little water


1. Preheat the oven to 150ºC/Mark 2 and line two baking trays with non-stick baking paper.

2. Cream together the butter, sugars and almond extract, scraping down the sides of the bowl to ensure everything is combined. Beat in the egg. Now add the flour, ground almonds and glacé cherries and mix until a soft doughforms.

3. With flouredhands, roll the sticky doughinto balls the size of a golf ball and place on the prepared trays, spacing them at least 2 cm apart. Gently press the doughto flatten it a little, then sprinkle generously withthe flaked almonds. Bake for 30–35 minutes, until puffy and pale golden. Set aside to cool on their trays for at least 5 minutes, then use a palette knife to transfer them carefully to a wire rack. Leave until completely cold. Put a sheet of greaseproof or baking paper under the rack before doing the next step.

4. To make the icing, mix the sugar withthe almond extract and water: the mixture should be just runny enoughfor drizzling.Ilike to put it into a piping bag, snip off the corner to make a tinyhole, then make zigzag lines to give a pretty finish. Leave the icing to set a little before eating.

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