Cherry Crumble Cookie

This is my take on the classic cherry crumble. These cookies are cakey, crumbly and delicious. It is filled with a beautifully cooked cherry compote that is so easy and quick to make—served with a scoop of vanilla ice cream. This dessert awakens the child within you. If you love a good cherry crumble, I'm sure you'll not be able to resist these cookies!

Serves: 8

Ingredients

Cookie

2 ¼ cup Flour

225g of Unsalted Butter*

1 cup Brown sugar

½ cup Granulated sugar

½ Tsp Baking soda

¼ Tsp Cornflour

Pinch of Salt

2 Eggs

1 Tbsp Vanilla extract

⅓ cup Choco-chips

Cherry Compote

400g canned cherries

3 Tbsp Orange juice

3 Tbsp Granulated sugar

½ Tbsp Cornflour

1½ Tbsp Water

Method

Step 1- Cherry Compote

In a saucepan, add canned cherries with the syrup. Place on medium heat. On medium heat reduce the cherries until they are soft enough to break easily. Then with a skimmer, take the cherries out of the pot and let the liquid simmer on low heat for 4-5 minutes.

Step 2

Add cornflour to water and mix well. Then add it to the pot and stir for 2 minutes. Then add the cherries back and cook for another 2-3 minutes. Now take the pot off the heat and let it cool to room temperature, then place it in a jar appropriately sealed and in the freezer overnight.

Step 3- Cookie

Cream your butter with a hand blender until soft and fluffy in a bowl. Then add brown sugar, and beat until mixed thoroughly. Scrape down the bowl. Then add your granulated sugar and mix thoroughly.

Step 4

To the same mixture, add one egg at a time and beat thoroughly. Then add vanilla extract and beat for 30 seconds on high. Then sift your flour, baking soda, cornflour and salt in a separate bowl. Whisk till thoroughly combined.

Step 5

Then add ⅓ of the dry ingredients to your butter, sugar, and egg mix and beat. Repeat till all of the dry ingredients are mixed in. Then add chocochips and mix with a rubber spatula. Then cover the bowl and refrigerate for 3 hours.

Step 6

Line your baking tray with parchment paper and preheat the oven to 160°c. With an ice cream scooper, scoop out cookie dough, make a well in the middle, add 2 tsp of cherry compote and cover it with some more dough. Make sure to seal the dough ball.

Step 7

Repeat the process, place the balls on a tray, and chill for 15 minutes. Then place in the oven and bake for 22-25 minutes or till the edges are brown. Then take the tray out of the oven. Let them cool for 15-20 minutes on a cooling rack.

Step 8- Assembly

Serve with some vanilla ice cream and some leftover cherry compote.

Tips

1. Make sure you add cornflour slurry instead of powdered cornflour to avoid lumps in your cherry compote.

2. Freezing the compote is essential as baking with fresh compote will only break the cookies.

3. Refrigerating cookie dough gives firmer cookies.

4. Don't skip on the vanilla ice cream, as it's the best way to have this recipe.