These are the perfect cookies to make if you don't have a lot of ingredients left in your cupboard - they only use basic ingredients but you certainly wouldn't know it when eating one. You can also swap the almond essence for vanilla essence or lemon juice if that's more your thing. Or even drizzle them in chocolate. In fact, this recipe is pretty easily adaptable - try adding ground ginger or cinnamon too! There you go, you've got half a dozen variations there to try now!
40g unsalted butter
65g vegetable shortening
75g caster sugar
1 egg yolk
Few drops almond essence
150g self raising flour
Rolled oat for coating
Glace cherries, quartered to decorate
Icing sugar, for dusting
Pre-heat your oven to 180c and dust your baking tray(s) with a little flour.
Cream together the butter, vegetable shortening and sugar in a large mixing bowl. Add the egg yolk and almond essence and mix well.
Sift in the flour and stir to make a soft dough.
Take tablespoons of the mixture and roll into balls. Roll these balls in the oats to coat before placing on your baking trays. They don't spread too much, but you'll still want to space them out a bit.
Use your thumb to flatten each ball a little, and push a quarter of a glace cherry into the centre of each cookie.
Bake for 12-15 minutes, until they are lightly browned. Leave to cool on the trays for a few minutes before transferring to a wire rack. Once completely cool, dust with icing sugar.