Ingredients
15 total- 110g unsalted butter, softened, plus extra for the skillet or dish
- 60g caster sugar, plus 2 tbsp
- 70g light brown sugar
- 2 medium egg yolks
- 130g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 2 drops almond extract
- 50g chocolate chips
- 30g almonds, chopped
- 100g frozen Black Forest fruits
- 100g frozen pitted cherries
- 2 tbsp lemon juice
- 4 tbsp cherry brandy liqueur
- 6 scoops ice cream, to serve (optional)
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm ovenproof skillet or dish. In a mixing bowl, use an electric whisk or wooden spoon to cream together the butter, 60g caster sugar and light brown sugar, until pale and fluffy.
Step 2
Add the yolks, flour, baking powder, salt and almond extract; mix to form a dough. Add the chocolate chips and chopped almonds; mix again.
Step 3
Spoon the cookie dough into the skillet or dish; smooth the surface. Push the frozen forest fruits into the dough, then bake for 15-18 mins or until golden.
Step 4
Meanwhile, to make the compote, combine the cherries, remaining 2 tbsp caster sugar and the lemon juice in a pan over medium heat. Cook for around 10 mins or until syrupy. Increase the heat to high, add 3 tbsp cherry brandy and bubble for 1 min. Turn off the heat and stir in the remaining 1 tbsp cherry brandy.
Step 5
Remove the cookie dough from the oven and pour over the cherry compote. Serve with your favourite ice cream, if you like.