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Bakewell tart biscuits

These Bakewell tart biscuits are a fabulous twist on the classic Bakewell tart, sandwiched together with a delicious almond filling. Enjoy the recipe!

Image credit: Reka Csulak from Holy Whisk Blog

Brought to you by Reka Csulak from Holy Whisk Blog

These layered biscuits by Reka Csulak from Holy Whisk Blog are a bitesized twist on the classic Bakewell tart. Your tea break never looked so tasty with these delicious biscuits! Our guess is that they won't last long!

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Servings

8 mins

Cooking Time

Ingredients

For the almond filling

5 tbsp ground almonds
1 tsp vanilla paste
50 g butter

For the biscuits

100 g butter, room temperature
100 g sugar
1 free-range egg, beaten
1 tsp vanilla extract
200 g plain flour
60 g ground almonds

To decorate

egg white, beaten
flaked almonds, crushed
raspberry jam
icing sugar (optional)

Instructions

For the almond filling

Put the ground almonds, vanilla paste and butter into the food processor. Run a few cycles until they combine into a spreadable consistency.

Place the almond filling into the fridge to chill until you assemble the biscuits.

For the biscuits

Preheat the oven to 190ºC/Gas Mark 5. Soften the butter with a hand mixer, then add the sugar. Mix in the egg and vanilla extract.

Incorporate the flour and ground almonds until you have a wellcombined dough. You can do this in a food processor, too.

Roll the dough out on a floured surface until it is about 1cm (½in) thick.

Use a round cookie cutter to cut out an even number of biscuits. Use a smaller cookie cutter (I used a starshaped cutter) to cut out the centre of half of these round biscuits.

Place them on a lined baking tray. Brush the stamped ones with egg white and sprinkle with crushed, flaked almonds. Bake for about 8 minutes or until the edges begin to turn slightly golden brown. Transfer the biscuits to a cooling rack, then let them harden for a few minutes.

To assemble the biscuits

Take one whole and one stamped biscuit, then spread the almond filling on the whole one. Sandwich it together with the stamped biscuit, then add jam on top. Dust with icing sugar.

Last updated one year ago