Black Forest Gateau Cookies
The sibling to my Lemon Meringue Pie and Key Lime Pie cookies, this one was tricky because of the cherry filling. Fresh cherries lack the intense flavour of cherry essence, which is based on maraschino cherries. I didn’t want to use pre-made filling, and jarred maraschino cherries are hard to find (except for cocktail cherries, which are morello cherries). The result is possibly the kitschiest curd you’ll ever see. It’s a little sweet, but the unsweetened cream and cocoa powder balance it out, creating a decadent bite.
Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Baking Time 15 minutes
Ingredients
320g unsalted butter (softened)
200g light brown sugar
325g caster sugar
2 tsp vanilla extract
4 large eggs
300g plain flour
100g cocoa powder (plus extra for dusting)
1 tsp bicarbonate of soda
1 tsp + pinch of fine salt
1 tbsp instant coffee powder (fine)
250g maraschino cherries (2 x 225g jars, drained)
2 tbsp lemon juice
450ml double or whipping cream
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking parchment
Baking sheet (ideally aluminium)
Bowl
Knife
Round-bottomed spoon (e.g., tablespoon measure)
Wire rack
Blender
Saucepan
Measuring jug
Spoon
Whisk
Piping bag with nozzle
Fine sieve
Method
1. Make the cookie dough
In a freestanding mixer, beat 250g butter, light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.
Add the vanilla extract and 2 eggs, mixing briefly to combine.
Add the flour, cocoa powder, bicarbonate of soda, 1 tsp salt, and instant coffee. Mix until just combined, scraping down the sides with a spatula.
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
2. Shape and bake the cookies
Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake 6–8 cookies at a time, spaced 10cm apart, for 15 minutes.
Immediately press a dimple into the centre of each cookie using a round-bottomed spoon. Cool on a wire rack.
3. Make the cherry curd
Blend the drained cherries, lemon juice, and a pinch of salt until smooth.
Heat the cherry mixture in a saucepan until bubbling.
Whisk 2 eggs, 2 egg yolks, and 150g caster sugar in a bowl. Gradually whisk in the hot cherry mixture.
Return to the saucepan and cook over medium heat, stirring until thickened.
Stir in 70g butter until melted. Let the curd cool and set slightly.
4. Assemble the cookies
Whip the cream until stiff and transfer to a piping bag.
Pipe a circle of cream around the dimple in each cookie.
Spoon cherry curd into the centres, then pipe more cream over the top to seal.
Dust lightly with cocoa powder using a fine sieve.
Tip
For the best results, assemble the cookies just before serving to keep the cream fresh and the cookies crisp.
Enjoy!
