Chocolate & Cranberry Biscuits

"Simple and oh-so-moreish...these come from Tessa Kiros' delightful cookbook/homage to family, "Apples for Jam". It is best to bake the trays one at a time so total cooking time is for the two trays."
 
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Ready In:
40mins
Ingredients:
8
Yields:
30 biscuits
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ingredients

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directions

  • Preheat oven to 190 C (375F), and line two trays with baking paper.
  • Beat butter and sugar together until smooth.
  • Mix in egg and vanilla - combine well.
  • Sift together the flour and baking powder and add a small pinch of salt.
  • Add the flour to the creamed mixture and beat to make a soft sandy mixture.
  • Stir in the chocolate and cranberries.
  • Lightly moisten your hands and roughly roll teaspoons of the mixture into balls.
  • Place on baking trays approximately 5cm apart, leaving room for flattening and spreading.
  • Bake one tray at a time for about 12-15 minutes, or until biscuits are golden and darkening around the edges.
  • Leave to cool on trays.

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RECIPE SUBMITTED BY

Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles. I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!). For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!
 
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