Name: Cardamom chocolate soft bakes recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes: 20
Cuisine: Baking
Ingredients: 175g butter or margarine, softened; 250g light brown sugar; 2 medium eggs, beaten; 150g plain or milk chocolate chips; 50g cooked, puree’d beetroot; 400g plain flour; 1tsp baking powder; 1/4tsp ground cardamom

By GoodtoKnow

published 1 March 2013

in Recipes

These moist bakes are a cross between a cake and cookie, and have a hidden ingredient – cooked beetroot! Cardamom spice adds a warm, citrusy flavour – a little goes a long way. Use 1tsp cinnamon or ground mixed spice if preferred

Ingredients

175g butter or margarine, softened
250g light brown sugar
2 medium eggs, beaten
150g plain or milk chocolate chips
50g cooked, puree’d beetroot
400g plain flour
1tsp baking powder
1/4tsp ground cardamom

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Method

Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Lightly grease 2 large baking trays. Put the butter and sugar in a bowl and beat until pale and creamy. Gradually beat in the eggs – the mixture will probably separate.
Stir in the chocolate chips and beetroot, then sieve over the flour, baking powder and cardamom and mix together to form a soft dough.
Take tablespoons of the dough and drop on the baking trays, spaced about 5cm apart, and flatten slightly. Bake for 10-12mins until firm and lightly risen. Allow to cool on the baking trays, then transfer to an airtight container to store for up to 5 days.

Top Tip for making Cardamom chocolate soft bakes

If you don’t fancy beetroot in your bakes, then replace with finely grated raw carrot or courgette – they add no flavour just natural sweetness and moisture.

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