Cardamom chocolate soft bakes recipe

Click to rate
(0 ratings)
Sending your rating






20 min


12 min

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.

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.

Click to rate
(0 ratings)
Sending your rating

Explore More