Berry nice biscuits

I’ve used ‘Fresh As’ raspberry powder available from delis and some supermarkets.

Ingredients

1 ½ cups	Plain flour
¼ cup	Dark cocoa powder
1 tsp	Baking powder
1 pinch	Salt
4 tsp	Raspberry powder
125 g	Butter, softened
¾ cup	Soft brown sugar, lightly packed
1 large	Egg, lightly beaten
1 Tbsp	Milk
2 tsp	Vanilla essence
½ cup	Chocolate chips, dark Ghana (Main)

For the topping

1 small handful	Chocolate chips
2 tsp	Raspberry powder

Directions

1. Sift the flour, cocoa powder, baking powder, salt and raspberry powder into a bowl.
2. Place the butter in a cake mixer or similar. Beat until fluffy. Add the sugar, egg, milk and vanilla essence. Beat until smooth.
3. Add the flour mixture and mix until a soft dough is formed. On low speed add the chocolate chips.
4. Cover the dough tightly and chill for 2 hours or up to 2 days.
5. Preheat the oven to 180°C. Line 1 or 2 trays with baking paper.
6. Take 35g portions of the dough and roll into balls. Place on the baking paper about 4cm apart. Bake for 12-15 minutes. Remove from the oven and using the flat base of a small glass flatten the cookies until cracks form. Top each cookie with 3 or 4 chocolate chips and dust with raspberry powder.
7. Transfer to a wire rack to cool. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

More biscuits from Jan

• Gluten free gingerbread cookies
• White choc oaties
• Chocolate thins