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, puree’d beetroot
- 400g plain flour
- 1tsp baking powder
- 1/4tsp ground cardamom
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.
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.