Bethany's Vegan Kitchen

I’ve always loved the combination of almonds and cherries, and both flavours come together beautifully in these chunky cookies. I chose to make the cashew butter myself, but you can also use shop bought if preferred

Serves; Eight Cook time; 6-8 minutes

You’ll need;

1. 150g cashew butter
2. 70g glace cherries, plus eight half cherries for decoration
3. 70g golden syrup
4. 100g plain, all purpose flour
5. One teaspoon of almond extract
6. A pinch of salt

Method;

• Start by adding the cashew butter, golden syrup and flour into a mixing bowl. Dice 70g of glace cherries and add those into the mixing bowl too
• Sprinkle over the pinch of salt and almond extract, then mix well to combine
• By this point it should form a dough. Split the dough equally into eight pieces, roll each piece into a ball, then squash it flat between your palms. The cookies won’t spread as they bake, so you will have to shape them appropriately beforehand
• Pop the cookies onto a lined baking tray, then bake at 180°C/160°C fan assisted for 6-8 minutes, or until they’re starting to become golden on the edges
• Once baked, gently press half a glace cherry into each cookie and leave them to cool on a cooling tray