Walnut Pastry Crust Leek Stilton Tart

Some ingredients, when cooked together, simply bring out the best in each other. As is the case with this Walnut Pastry Crust Leek Stilton Tart. Also, the leek’s subtle onion flavour is enhanced by the crumbled Stilton cheese, in an egg and cream custard base. The nutty pastry crust provides the perfect crunchy texture and flavour. A delightful balance, that is a treat to our tastebuds.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart a delicious combination of flavours.

While the chopped walnuts give the pastry a rustic, wholemeal look, it is, in fact light and crumbly. Adding additional flavour to the finished bake. Likewise, the crumbled Stilton cheese mellows on baking. Providing a salty contrast to the mild egg custard. Surprisingly, the mild onion flavour of the leeks doesn’t get lost in this tart. Rather, it brings everything together and sings on the tastebuds, above the other flavours.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart a feast for the eyes.

Slices of leek are sautéed gently, before placing in the tart. This not only ensures they are soft in the baked tart, but also concentrates the flavour. While baking, the rings separate and rise up through the tart. Also ensuring that each bite has tasty fresh, green leek in it.

FF Walnut Pastry Crust Leek Stilton Tart
Walnut Pastry Crust Leek Stilton Tart crunchy and creamy.

This tart is perfect for a light lunch, with salad, or as a main meal with a hot, buttered jacket potato. Also, it makes perfect picnic or buffet food, as it can be served at room temperature. The added nutmeg is barely noticeable, yet enhances all of the tart’s flavours. Leave it out and the finished bake tastes as though it is missing something. I encourage you to include it, freshly grated, if possible!

Recipe: Walnut Pastry Crust Leek Stilton Tart serves 4-6

For the pastry

200g/7oz Plain White Flour

50g/2oz Walnuts – finely chopped

1/8tsp Salt – I use Maldon

1/8tsp Freshly Ground Black Pepper

125g/4.5oz Cold Unsalted Butter

60mls Cold Tap Water

For the filling

100g/4oz Stilton Cheese

1 Large Leek

4 Large Free Range Eggs – plus 1 extra for the egg wash

3tbsp Double Cream

1/4tsp Nutmeg

1/4tsp Freshly Ground Black Pepper


A loose bottom tart tin that is approximately 25cm wide x 5cm deep or 10″ x 2″ is needed for this recipe.

Making Walnut Pastry Crust

  • First of all, in a large bowl add the flour, chopped walnuts, salt, pepper and diced, cold butter. Then using your hands, or a pastry cutter, rub/cut the butter into the flour until the mixture resembles bread crumbs with pea sized chunks of butter present.
  • Now make a well in the centre of the mixture and add the cold tap water 10mls at a time. Using your hand, fingers bent and shaped like a claw, mix the dough after each addition. Work quickly to avoid the dough warming up and becoming oily. You may not need the full amount of water specified. Stop adding water once the dough comes together to form a rough ball. Set the bowl to one side.
  • Wipe the worktop with a clean, damp cloth. Then place the cling film (approximately the size of a large baking sheet) directly on to the damp surface. It will ‘stick’ and not move around.
  • Finally, tip the walnut pastry dough on to the cling film. Knead the dough lightly into a disc shape. Avoid working the pastry for too long as this will result in a hard, tough, crust.
  • Wrap the pastry disc in the cling film and place in the fridge for at least 30 minutes, or until it is chilled. Making pastry the night before use allows it to chill thoroughly before rolling out.

FF Walnut Pastry Crust Leek Stilton Tart

    Making the Walnut Pastry Crust.
  • 10 minutes before rolling out the pastry, preheat the oven to 220C/200C fan, gas mark 7.
  • If you wish, lightly butter your tart tin, I never do. Place the tart tin on to a baking tray and put to one side.
  • Place the chilled pastry on to a clean worktop and roll out evenly, until it is a slightly larger circle than the combined width and depth of the tin. Approximately 30cm/11″ in width.
  • Roll the pastry around the rolling pin and transfer to the tart tin. Allow the pastry to settle into the tin. DO NOT stretch it as it will only shrink while baking.
  • Ensure the tin is fully lined and then trim away any excess pastry.
  • Dock the base of the pastry tart with a fork and then line with baking parchment. Fill the lined tart with baking beans, or ceramic balls and place into the top of the oven.
  • Bake the pastry for 15 minutes, then remove from the oven and lift out the baking parchment and beans.
  • Return the tart to the oven and bake for a further 5 minutes.

Filling and Baking the Walnut Pastry Crust Leek Stilton Tart

FF Walnut Pastry Crust Leek Stilton Tart
Preparing the Leek and Stilton filling.
  • While the pastry is baking, prepare the leek. Strip the outer 2 layers, cut off the root end and top, then rinse thoroughly with cold water.
  • Cut the leek into whole rings, approximately 1cm deep and the gently sauté in a dry pan over a medium/low heat for 10 minutes, or until slightly softened.
  • Remove the pastry shell from the oven when baked.
  • Carefully transfer the whole leek rings to the tart shell. Add any odd pieces of leek around the whole rings in the tart.
  • Cut the rind away from the Stilton. Now, using a fork, break up the Stilton, on a board, into crumbs. Sprinkle the crumbs over the leek  in the tart shell.
  • Reduce the oven temperature to 200C/180C fan, gas mark 6.
FF Walnut Pastry Crust Leek Stilton Tart
Preparing the egg custard and decorating the tart.
  • Crack 4 eggs into a large jug. Add the double cream, nutmeg and pepper. Whisk together using a fork, until the mixture is uniform.
  • Pour the egg custard carefully into the pastry tart.
  • Carefully, as the tart is still warm, run a piece of butter around the top perimeter of the tin. This will stop any pastry decorations sticking.
  • Gather together the pastry offcuts. Roll to the thickness of a one pound coin.
  • Use a 1 inch/2.5cm approx. cutter to cut out about 25-30 circles. These will be placed around the edge of the tart.
  • Break an egg into a small bowl, add 1tsp of cream or milk and whisk together. This is the egg wash.
  • Take the first cutout and with a pastry brush, dipped in egg wash, brush both sides of the circle. Place the circle on to the edge of the tart. The centre of the circle should be in contact with the edge of the tart. Continue, using the same egg wash method and placing the 2nd circle so that just overlaps the first disc.
  • Keep going until the whole perimeter of the tart case is covered. I used 22 pastry discs. The number you need will depend on the size of your tart, how much the discs overlap and other variables.
  • Finally, when the decorations are in place, pour any leftover egg wash into the tart. As long as there is room.
  • Place the tart carefully into the centre of the oven and bake for 40-50 minutes. The tart is baked when there is no wobble in the centre, the filling has set and the egg custard is golden.
  • When fully baked remove the tart from the oven and allow to cool before removing from the loose bottom tart tin.
FF Walnut Pastry Crust Leek Stilton Tart
Golden Walnut Pastry Crust Leek Stilton Tart

This tart is delicious served warm for lunch or dinner, Also is is very tasty eaten cold or at room temperature, making it ideal for summer picnics and buffets.

It will keep for up to 3 days, stored in a container or, wrapped in cling film and kept in the fridge.

If you have enjoyed this recipe For Walnut Pastry Crust Leek Stilton Tart you may also like these:

Smoked Bacon Asparagus Quiche

FF Walnut Pastry Crust Leek Stilton Tart
Smoked Bacon Asparagus Quiche

Bath Soft Cheese Chilli Tarts

FF Walnut Pastry Crust Leek Stilton Tart
Bath Soft Cheese Chilli Tarts.

Quiche Lorraine

FF Walnut Pastry Crust Leek Stilton Tart
Quiche Lorraine

Homemade quiche and tarts taste a million times better than most shop bought varieties available. Seasoning, ingredients and indeed the pastry can all be tailored to our own personal tastes. While I haven’t taken on the challenge of Filo Pastry yet, shortcrust is incredibly easy, see Perfect Butter Shortcrust Pastry.

Whether served with a jacket potato and salad for a substantial meal, or grabbing a slice to eat whilst on the go, tarts and quiches are easy to make. They are also very satisfying to eat.

Do you have a favourite flavour combination for quiches and tarts?

Whatever you are making, baking and creating in your kitchens, have fun.

Sammie xx

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Camp Coffee Walnut Cookies

Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a mocha drizzle.

Do you remember Camp Coffee?

I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a milky Camp coffee drink.

Camp coffee is made using chicory extract. That’s right, the leaves you add to your salad are used to make this product. It also contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies will not keep you awake at night!

As it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. In fact keep your eyes open for a delicious ice cream, coming soon to Feasting is Fun.

These Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. The mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies very more-ish.

Why not make a double batch of these and take them in to work, to shar with your colleagues over morning coffee. In fact why not ask if they remember the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee  widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces


150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 4.5

  • Line 2 baking trays with non stick silicone mats or baking parchment.
  • In a medium size bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the Camp coffee and vanilla extract. Whisk/beat to combine.
  • Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
  • Add the flour, ground walnuts and walnut pieces to the bowl.
FF Camp Coffee Walnut Cookies
The ground walnuts really add to the nutty flavour and crisp texture of this cookie.
  • Use a spoon to stir and bring all the ingredients together.
  • Divide the mixture into ten and roll into balls.
  • Place the cookie dough balls on to the baking tray.
  • Press down to flatten the balls into discs.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies ready for the oven.
  • Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
  • Turn the baking trays around halfway through baking.
  • The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
  • Remove the baking trays from the oven once the cookies are baked and allow them to cool on the trays.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies freshly baked and they smell wonderful 😉
  • Making the Mocha Drizzle:
  • Sift the icing sugar and cocoa into a bowl.
  • Add the Camp coffee and vanilla extract.
  • Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
  • Place all of the cookies on a cooling rack that is placed over a large baking tray.
  • Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
  • Snip the very end off of the piping bag and pipe zig zag lines across the cookies.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies allow the mocha drizzle to set.

Serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. These cookies withstand gentle ‘dunking’ which makes them that little bit more special in my eyes.

Our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! We are big on sharing here at home and it’s always nice to surprise delivery people with a quick snack.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies who will you share yours with?

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

A cup of tea and a cookie/biscuit (same difference!) are how I start my day. Just enough sweetness to kickstart my body and not too much caffeine to overload my system.

I am a self confessed Cookie Monster, constantly trying new recipes. My preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

Have fun, feasting and sharing.

Sammie xx

 Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

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Macadamia Apricot Flapjacks

I am so loving the longer daylight hours at the moment. Feeling as though I want to make the most of every drop of sunshine. Winter being a distant memory, I’ve been out in the garden, clearing, ready for sowing and planting. Don’t worry I have also been in the kitchen baking and these Macadamia Apricot Flapjacks are the delicious result.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks, slow release energy that’s delicious.

When the weather is warm and the sun is shining I simply love being in the garden. Listening to the chatter and chirruping of birds, feeling the warmth of the sun on my back, our garden becomes my haven again, after the long, cold winter months.

So being able to eat breakfast, or more usually brunch, outside is very much treasured. These Macadamia Apricot Flapjacks are perfect to munch on whilst sitting on our garden bench, hot cup of coffee to hand. Packed with slow energy release oats, they make a tasty, yet filling alternative to toast or cereal.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks so good with a cup of good coffee.

This recipe is so simple and quick. A few minutes in the kitchen melting, mixing, baking and cooling means that you can have a great, portable bar, that is perfect for breakfast on the go, packed lunches, getting through the late afternoon energy dip. Plenty of deicious bars to see you through the week.

That has to be a winning recipe – right?

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks – crunchy, chewy bars of yum!

I love easy recipes – more so during the warmer months, when my passion for cooking and baking is matched by my passion for gardening. Yes I still have to work around my body (see – Living with siezures ), that just makes the time I have even more precious. Whilst in the winter I can happily spend all day – relatively speaking – in the kitchen, during warm spring and summer days my preference is to be outside.

My hubby jokes that I was born wearing Wellington boots! Whilst I may not be able to do the heavy digging of years past, I still like to get my hands dirty. I’ve also found, especially during the hotter months of summer, baking is best done first thing in the morning. That way there isn’t a hot oven baking bread, mid afternoon, just as the temperature outside is peaking.

Macadamia Nut Dried Apricot Flapjacks
Macadamia Apricot Flapjacks crunchy, chewy and full of flavour.

Back to the Macadamia Apricot Flapjacks! The macadamia nuts add a buttery crunch to these bars that I absolutely adore, however, I know they can be pricey. A great substitute would be almonds, either flakes or whole almonds that you chop yourself. I have used dried apricots that are the gorgeous tangerine orange of their fresh counterparts, however, if you prefer the darker, unsulphured apricots, use them instead. Good quality rolled oats, absolutely make these flapjacks the stars that they are.

I have specified that these Macadamia Apricot Flapjacks are gluten free, please check the labels of ingredients carefully to ensure that they are so. This is vital when baking for someone on a restricted diet. Their health absolutely cannot be compromised.

Recipe: Makes 12 Macadamia Apricot Flapjacks

250g/10oz Unsalted Butter – plus a little extra for greasing the tin

100g/4oz Golden Syrup (light corn syrup)

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) – I used Delicious Alchemy as they are 100% gluten free

150g/5oz Dried Apricots – chopped into rough quarters

100g/4oz Chopped Macadamia Nuts – I buy whole nuts and roughly chop them myself

Optional – 100g White Chocolate

Method: Preheat the oven to 180C/165C fan, gas mark 4

  • Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
  • Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
  • In a large bowl add the golden syrup.
  • Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.
  • Add the oats, chopped apricots and macadamia nuts and stir to thoroughly combine.
  • Tip the mixture into the prepared tin and press down using the back of a metal spoon, until the mixture is one even layer.
FF Macadamia Apricot Flapjacks
The Macadamia Apricot Flapjack mixture compacted into an even layer and ready for the oven.
  • Place the tin in the middle of the oven and bake for 20 minutes exactly.
  • The flapjacks will be a light golden colour when baked – do not be tempted to bake them for longer as this will result in them being hard, not chewy!
  • Once baked remove the tin from the oven and allow to cool completely.
  • When completely cooled remove the entire flapjack bake from the tin, using the excess baking parchment to help lift it out.
Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks ready for the finishing touch.
  • As seen above, cut down the middle length of the bake and then across the width.  Cut each quarter into 3 generous bars – you could cut each quarter into 4 making 16 individual flapjacks in total.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks with a drizzle of white chocolate.
  • To finish the flapjacks – chop the white chocolate into small pieces and place in a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, stirring between each heating session.
  • When the chocolate is half melted, remove from the microwave and stir until completely liquid.
  • Fill a small disposable piping bag with the melted chocolate.
  • Snip off the very end of the bag, creating a small hole.
  • Pipe swirls or zig zags of chocolate onto each flapjack to provide a beautiful finish.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks as pretty to look at as they are delicious to eat.

Ooh how completely yummy do these Macadamia Apricot Flapjacks look?

A couple of notes: During the summer, once the flapjack bake has cooled to room temperature, if the ambient temperature is 25C or above, it may be worth popping the tin in the fridge for an hour to allow the flapjacks to completely set. Likewise, unless the flapjacks are stored in the fridge I would leave off the white chocolate drizzle. If these Macadamia Apricot Flapjacks are going to get warm throughout the day, whether in a packed lunch box, or a bag, the white chocolate will melt and create a whole lotta mess!

This is just my advice as a mum of three and wife to hubby who takes a packed lunch to work.

Im just sayin’!!!

Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.

Coconut Almond Date Flapjacks

FF Macadamia Apricot Flapjacks
Coconut Almond Date Flapjacks

Bakewell Shortbread Bars

FF Macadamia Apricot Flapjacks
Bakewell Shortbread Bars

Cranberry Walnut Flapjacks

FF Macadamia Apricot Flapjacks
Cranberry Walnut Flapjacks

Whilst spending time in your kitchen, baking and cooking, have you ever thought of making extra and sharing some?

We all have people in our neighbourhood who are lonely and perhaps a little unhappy. Inviting them round for a chat over a cup of tea and delicious slice of cake, or flapjack, may seem such a small thing to us and yet can make the world of difference to someone else’s day.

Time seems to be so precious to many, which is why it is such a valuable gift to give.

Sammie xx

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Cherry Bakewell Cookies

This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.

Cherry Bakewell Cookies
Not only are these Cherry Bakewell Cookies utterly delicious, they look so pretty too.

As I have been testing some baking equipment for British BakewareI knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Actually those of you who regularly pop round here for a chat I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you 😉.

But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?

Have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!

Cherry Bakewell Cookies
Delicate and delicious, these Cherry Bakewell Cookies are perfect any time of the day.

One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. I also really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.

These cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. You could even dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these  retain that proper Bakewell taste and once baked these babies are ready to eat!

Recipe: Makes Approximately 20 Cherry Bakewell Cookies

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

225g/8oz Plain White Flour

1/4tsp Salt

1 Large Egg Yolk – I always use free range

1tsp Vanilla Extract

100g/4oz Flaked Almonds

100g/4oz Glacé Cherries roughly chopped

For the drizzle

200g/7oz Icing Sugar

1tsp Almond Extract

Tap water


In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.

Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.

Cherry Bakewell Cookies

Mix all the ingredients together until they are thoroughly combined.

Cherry Bakewell Cookies
Yummy cookie dough!

Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.

Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.

Cherry Bakewell Cookies
Cherry Bakewell Cookie dough log.

Place both cookie logs into the fridge to chill until firm – approx 1 hour.

When the cookie logs are firm enough to slice, preheat the oven to 175C/160C fan.

Remove the cookie logs from the fridge and slice into 1.5 cm discs.

Cherry Bakewell Cookies
Cherry Bakewell Cookies sliced and ready to bake.

I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.

Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.

Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.

Once baked remove from the oven.

Cherry Bakewell Cookies
Cherry Bakewell Cookies allow to cool on the baking tray for 15 minutes.

After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.

When completely cooled the cookies are ready to be iced.

Place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.

The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.

Cherry Bakewell Cookies
Almond flavoured icing, ready for drizzling over the cookies.

You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.

Cherry Bakewell Cookies
Cherry Bakewell Cookies

Leave the icing to set on the cookies before storing in an airtight container.

Cherry Bakewell Cookies
Do you think you can stop at one?

Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.

Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.

I am always hungrier when the weather turns cold. Are you?

If you like how easy these Cherry Bakewell Cookies are to bake, you will love these:

Lemon Shortbread Cookies

Chocolate Cookies

I hope you have lots of fun baking and sharing what you make!

Sammie xx


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