The best of baking powder biscuits featuring nuts, ginger, and dark chocolate (2024)

Nov 28, 2024 3:30:00 PM

Published : Nov 28, 2024 10:00 AM

Fancy a dark chocolate biscuits recipe for your next tea party or something with a little more spice and nuts? We have the perfect homemade biscuit recipes for you!

Love baking so much that you’ve been looking to make your own biscuits to have just like that, gift or alongside tea? Then we have three different recipes for you, from a dark chocolate biscuits recipe, ginger biscuits, and of course a nutty almond biscuit. This is your cue to make these baking powder biscuits, and use up that little container of baking powder for good.

1.Dark Chocolate Biscuits Recipe

(Makes 25 biscuits)

Ingredients

1. 250 gm butter, room temperature
2. 350 gm soft brown sugar
3. 2 eggs
4. 325 gm all-purpose flour
5. 1 tbsp baking powder
6. ½ tsp salt
7. 100 gm Cadbury Cocoa Powder
8. 200 gm Cadbury Bournville 50% Dark Chocolate, chopped

Instructions

1. Add the soft butter, brown sugar, and salt to a large mixing bowl. Manually whisk or use an electric beater to mix until light and fluffy. It should take about 5-7 minutes.
2. Crack the eggs into a small bowl, then add one at a time to the butter-sugar bowl. Beat after adding each egg to incorporate. Scrape down the bowl as needed to a smooth mixture.
3. Sift the flour and cocoa powder in another bowl and slowly, add to the butter bowl while beating, until just combined. A dough will form by this time. Proceed to fold the chocolate pieces by hand.
4. Preheat oven to 190°C and line multiple baking sheets with parchment paper, depending on the baking capacity of the sheets.
5. Drop 2 tablespoons portions of room temperature dough an inch or two apart from each other. If using chilled dough, use a 40-cookie scoop to divide the dough. In case you’re using leftover frozen dough, just add three to four minutes more to the baking time.
6. Bake for 12-15 minutes until the edges are crusty, and the center a little soft. Rotate trays halfway through if you’re usingmultiple sheets.
7. Your biscuits should have a cracked appearance. Remove from the oven and cool in the tray for five minutes. Enjoy them warm or let them cool and enjoy alongside tea.

2.Ginger Biscuits

(Makes 24 biscuits)

Ingredients

1. 75 gm unsalted butter
2. 6 tablespoons thick honey
3. 75 gm brown soft sugar
4. 245 gm all-purpose flour
5. 4 ½ tsp baking powder
6. 1 tsp salt
7. 1 ½ tsp ground ginger, adjust to taste

Instructions

1. Preheat the oven to exactly 180°C and line multiple cookie trays with parchment paper while you prepare the dough.
2. Grab a couple of baking trays, enough to batch bake for 14 biscuits, and line each with fresh parchment paper, ensuring it extends slightly beyond the edges.
3. Select a medium, heavy-bottomed saucepan, and add butter, honey, and brown sugar. Place on low heat and stir with a spatula or spoon. Once the sugar dissolves, and the liquid is all smooth and glossy, remove from heat and set aside.
4. Transfer the liquid to a large mixing bowl and test, if it's warm. If it’s still hot let it stand.
5. In a separate bowl, mix flour with the ginger, breaking any lumps with a whisk. Then add the baking powder and salt, and whisk to combine.
6. Make a well in the center of the cooled butter mixture, and add the flour mixture gradually stirring with a spatula, until a smooth, firm but pliable dough forms, with no dry streaks.
7. Flour a clean work surface and also flour your hands. Take around 2 tbsp dough and roll between your palms until smooth. Repeat with the rest of the dough, aiming for uniform size.
8. Place the dough balls on the prepared trays, leaving an inch of space between each of them. Press their centers with your thumb, or flatten with your palm. Make sure you keep the dough at least 1 inch thick if not more.
9. Bake for 15 minutes. Keep a close watch to see if the edges turn golden and bake for 5 minutes more to get an all-over golden-brown shade.
10. Remove from the oven carefully and let it rest outside for a minute, then transfer to wire racks to cool completely for 1 hour. Don’t stack the biscuits!
11. Serve with tea or turn into sandwich cookies or however you like them.

3.Almond Biscuits

(Makes 32 almond biscuits)

Ingredients

1. 300 gm all-purpose flour
2. 6 tsp baking powder
3. ¾ tsp salt
4. 170 gm unsalted butter, cubed
5. 225 gm whole almonds, ground
6. 10 gm caster sugar
7. 1 egg
8. ¼ tsp almond essence
9. 120 ml whole milk
10. 2 tbsp heavy cream, for brushing

Instructions

1. Preheat oven precisely to 200°C and prep a few baking trays. Either grease or line with parchment paper. Set aside.
2. Sift flour into a bowl, then add the cubed butter. Use an electric mixer on low speed to mix until you have a breadcrumb texture.
3. Once it reaches that stage, add sugar gradually while mixing. Then add the ground almonds and mix. Make sure to get the flyaways by scraping down the bowl. Set aside.
4. In a separate bowl, whisk the egg with the almond essence. Then pour the milk and mix.
5. Now, grab the butter-flour bowl, and with the electric mixer on low speed, pour wet ingredients in a steady stream into the bowl. Mix until you have a soft and uniform dough that forms a nice ball.
6. Flour a clean surface, divide the dough into 32 equal portions, and roll each portion into perfect balls. Arrange them on the prepared trays with 1-inch gaps in between.
7. Press down softly with your palm to make an indentation and press almonds into them, chopped or whole, your call. Brush tops carefully with cream.
8. Bake the cookies for 13 minutes exactly and around the 10-minute mark, check if perfectly golden, if not bake for the remainder time.
9. Remove from the oven and transfer to wire racks, spacing them to cool properly for 40 minutes or so.

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