Mini Cherry Bakewell Cookie Pies
What a discovery! Who knew that if you took your cookie dough then baked it in a small muffin ring, you created a heavenly cookie pie. It has a lovely, crispy edge and a thick, chewy middle. I love them !
Ingredients
( makes 12)
125g unsalted butter, softened
100g light brown sugar
75g caster sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
250g plain flour
13g cornflour
1 & 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
100 white chocolate (chips or chunks)
75g glacé cherries (chop into random sized pieces)
Decoration – optional
50g icing sugar mixed with 2 teaspoons of milk
OR
White chocolate melted and drizzled
Method
1. In a large bowl, cream the butter and sugars together with a handheld electric whisk until the mixture is soft and fluffy ( 2-3 minutes ).
2. Add in the egg and whisk again until well incorporated.
3. Add the vanilla and almond extract, then mix.
4. Sift in the flour, cornflour, baking powder, bicarbonate of soda and salt.
5. Using a spatula or wooden spoon, mix the flour into the creamed butter mixture until a stiff dough is formed.
6. Stir in the chocolate chunks and cherries, combine until well distributed but don’t over mix.
7. Place the dough in a covered bowl and refrigerate for a minimum of 1 hour. ( I leave mine overnight. )
8. When ready to bake, preheat the oven to 170 degrees Celsius.
9. Line 1 baking tray with parchment paper.
10. Roll the dough into approximately 55-60g sized balls with your hands and place into the greased metal crumpet / muffin ring moulds, on the tray. My rings were 6.6cm as I didn’t want huge cookie pies but there are so many other sizes available. ( Don’t overfill or they will rise above the ring like a muffin. )
11. Bake for 18- 20 minutes until they are golden brown and crisp and the cookie is cooked.
12. Allow the cookie pies to rest on the baking tray until completely cool. They can sink a little when cooled.
13. Once cool, transfer out of the rings. I do this by turning them upside down and pushing the cookie out carefully with my thumbs. If they are completely cooled they will push out without too much force.
Decoration, if desired, can be a drizzle of melted white chocolate or a drizzle of icing sugar but these cookies pies are gorgeous without either.
Notes
I purchased 9 metal crumpet/ muffin rings, size 6.6cms from Amazon for £8.99.
Make sure you grease the inside of the rings with baking spread so they don’t stick.
This cookie recipe can be made as a standard cookie but a cookie pie takes it to another level. Baking within the constraint of the metal ring, ensures it has height, the sides are crisp and yet the centre is chewy.
I could not have achieved the depth of the cookie without them.
This recipe is not suitable for a dairy free butter block or baking spread swap.