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Strawberry Chocolate Soft-Bake Biscuits

strawberry chocolate soft-bake biscuits

I saw this soft-bake biscuit recipe in a book which I borrowed from my school library and thought of trying it this morning. I altered a few of the ingredients like the type of fruits used in this recipe and I will note down the one which I had changed instead of the actual one in the book.

Strawberry Chocolate Soft-Bake Biscuits

Ingredients (makes 16, may vary depending on the size you want):

  • 145g wholemeal plain flour
  • 1 and 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 60g butter, cubed
  • 55g brown sugar (actual recipe calls for 90g)
  • 100ml full-cream milk
  • 100g fresh strawberries, chopped
  • 60g dark chocolate chips
  1. Preheat oven to 190C. Lightly butter a large baking tray.
  2. Sift flour, baking powder and ground cinnamon into a bowl.
  3. Rub in the butter until mixture resembles rough breadcrumbs, then stir in sugar.
  4. Stir in the milk, strawberries and chocolate chips until just combined - dough should be quite sticky.
  5. Spoon 16 mounds, spaced well apart, onto the baking tray and bake for 20 minutes or until golden and springy to the touch. Cool on wire rack for a few minutes before serving.

Note: These muffin-type biscuits are best eaten hot, with a large scoop of ice cream. You can try using different fruits like blueberries instead of strawberries.

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