Cherry almond cobbler sandwich

COOKING TIME:  

60 mins

PREPARATION TIME :  

75 mins

DIFFICULTY:  

Intermediate

SERVINGS:  

18 sandwich biscuits

INGREDIENTS:  

For the cherry almond crumble:

• 115 g caster sugar
• 140 g brown sugar
• 2 tsps ground cinnamon
• ¼ tsp ground nutmeg
• 225 g unsalted butter
• 1 tsp almond essence
• 600 g plain flour
• 115 g roasted almonds
• For the biscuit dough:
• 900 g plain flour
• 2 tsps bicarbonate of soda
• 2 tsps salt
• 225 g caster sugar
• 115 g icing sugar
• 115 g brown sugar
• 225 g unsalted butter
• 2 eggs
• 60 ml golden syrup
• 1 tsp almond essence
• ½ tsp vanilla essence
• 115 g cherries
• For the cherry filling:
• 3½ kg frozen cherries thawed
• 680 g caster sugar
• 150 g cornflour
• 6 tbsps lemon juice
• 2 tsps ground cinnamon
• ½ tsp sa

Directions:  

1) Preheat the oven to 150 degrees C.

For the cherry almond crumble:

1) In a bowl combine the caster sugar brown sugar cinnamon and nutmeg. Melt the butter and add to the sugar mixture along with the almond extract. Add the flour and mix until combined. Add the nuts and mix until combined.

For the biscuit dough:

1) In a bowl combine the flour bicarbonate of soda and salt. Set aside. In another bowl combine the caster sugar icing sugar and brown sugar being sure to eliminate any lumps. Set aside. In a mixing bowl cream the butter until smooth then add the sugars a little at a time and mix until combined. Mix in the eggs golden syrup almond extract and vanilla extract. Add the flour mixture a little at a time until just combined. Fold in the cherries.

2) Because this is a sandwich biscuit there are going to be two specific preparations for the biscuits: one for the bottom biscuit and another for the top biscuit. For the bottom biscuit scoop the batter 1 tbsp at a time and flatten on an ungreased baking pan. For the top cookies scoop the batter a tablespoon at a time sprinkle with the cherry almond crumble before flattening on the baking pan. Bake for 9 to 12 minutes.

For the cherry filling:

1) Preheat the oven to 160 degrees C.

2) In a large bowl combine the cherries caster sugar cornflour lemon juice cinnamon and salt. Place in a cake pan and loosely cover with foil. Bake for 30 to 45 minutes. Stir the mixture every 15 minutes.

3) To assemble the biscuits spoon a small amount of the cherry filling on a bottom biscuit then top with the top biscuit.

This recipe was provided by a chef restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore we cannot make any representation as to the results.