Cherry Almond Cookies

American flour is different from ours. What they call all-purpose flour is closer to our strong bread flour. I find that a mixture of self raising and other strong white or wholemeal flour works perfectly well.
When you bake cookies they spread quite a lot, so leave plenty of room between them. The easiest way to shape them is to take a dessertspoonful of mixture, roughly form them into a ball, pop on to the greased baking tray and then flatten slightly with a fork.

Ingredients

• 4 oz/100 g butter
• 8 oz/200 g granulated sugar
• 4 oz/100 g strong plain flour
• 4 od100 g self raising flour
• 1 egg
• a few drops almonds essence
• 4 oz/100 g glace cherries, quartered
• 2 oz/50 g flaked almonds

Method

1. Cream the butter and sugar, and add the egg. Mix in the flour and the nuts.
2. Rinse the cherries in warm water, then dry on kitchen paper. Stir them into the mixture.
3. Form into dessert spoon-sized balls as described above, and place on the trays.
4. Bake for 8-10 minutes until golden, then cool on a wire rack.
5. Eat warm, or cool completely and store in an airtight container.