Cardamom chocolate soft bakes

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Cardamom chocolate soft bakes
Cardamom chocolate soft bakes
  • Makes: 20

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

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


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

If you dont fancy beetroot in your bakes, then replace with finely grated raw carrot or courgette they add no flavour just natural sweetness and moisture.


  1. Pre-heat oven to 180C/350F/Fan 160C/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.
  2. Stir in the chocolate chips and beetroot, then sieve over the flour, baking powder and cardamom and mix together to form a soft dough.
  3. 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.

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