Cardamom chocolate soft bakes recipe

(2 ratings)

Come try our delicious recipe for cardamom chocolate soft bakes. The light soft bites are easy to make and will melt in your mouth

Preparation Time20 mins
Cooking Time12 mins
Total Time32 mins

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




  1. 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.
  2. Stir in the chocolate chips and beetroot, then sieve over the flour, baking powder and cardamom and mix together to form a soft dough.
  3. 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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