Cranberry, Chocolate and Honeycomb Biscuits
Ready In: 30 mins
Yields: 36 biscuits
Ingredients
- 125 g unsalted butter, softened
- 150 g brown sugar
- 1 egg, lightly beaten
- 1⁄2 teaspoon vanilla extract
- 200 g plain flour, sifted
- 1 teaspoon baking powder
- 100 g white chocolate, chopped
- 60 g dried cranberries
- 60 g chocolate, covered honeycomb bars chopped
- 2 tablespoons water
Directions
- Cream the butter and sugar together until pale and creamy. Add the egg and vanilla extract beating until really well combined. Using a metal spoon stir in the sifted flour with the baking powder, chocolate, cranberries and honeycomb bar and water. Mix really well together.
- Form the mixture into a thick roll. Wrap in cling wrap and screw the ends tightly to make a sausage shape. Label and freeze if freezing to use later, if using from freezer leave roll at room temperature to soften a little before using.
- To Bake: Preheat the oven to 185c (fan165c). Line baking trays with baking paper.
- Pinch off pieces of the dough and roll into small balss to size of a large marble. Arrange the balls on the lined baking tray (allowing space for the biscuits to spread) and flatten balls slighlty.
- Bake for 15 minutes or until golden in colour. Leave on baking tray for 5 minutes then remove to a wire rack to cool and crisp.
- Store in air tight container when cooled.
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