Cardamom chocolate soft bakes recipe

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makes: 20
Skill: easy
Prep: 20 min
Cooking: 12 min
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  • 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.

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