Raspberry Seed Biscuit Cakes 

I’ve called them biscuit cakes because they’re a hybrid between the two. A crunchy biscuity outside, with a soft cake-like inside.

But whatever their name the gardeners mate and I have decided they are the best biscuits we’ve ever tasted!

We grow our own autumn fruiting raspberries, the variety is called ‘Polka’ and they are very productive. In fact once they start fruiting, we can hardly keep up with the picking, eating and preserving of them.

These biscuits came about because we hate wasting food, especially when we’ve gone to the trouble of growing it! 

I was making a raspberry cheesecake, so I’d briefly stewed up a pan of raspberries with some sugar – they cook in their own juices. I strained them through a sieve and was left with the seeds. 

At this point I would normally add them to the compost, but I suddenly had an idea, seedy biscuits!

Ingredients:

• 200g Raspberries – approximately.
• 2tsp demerara sugar
• 30g demerara sugar
• 150g self raising flour
• 1tsp baking powder
• 50g oats
• 20g ground almonds
• 80g butter
• 1 tbsp honey
• 1 egg

Preparing the Raspberries

Put the raspberries into a small non-stick pan with 2tsp of demerara sugar. Cook on medium heat for 5 minutes, stirring constantly. Pour into a sieve, over a bowl & push the juice through with a spoon.

Reserve the warm pan.

Leave the seeds in the sieve until you are ready for them. The puree can be frozen.

Making the Biscuit Cakes

Melt the butter by placing it into the still warm raspberry pan, or if you are making the biscuits a different day, melt in the microwave.

Place the dry ingredients together in a large bowl, flour, baking powder, sugar, oats & ground almonds. Using a fork stir briefly to combine.

Add the raspberry seeds and with a squashing movement mix together, it will look a bit lumpy.

Break the egg into a small bowl and whisk. Pour into the dry ingredients, together with the melted butter and honey.

Combine together then leave to stand for 10mins. 

Spoon a small amount of flour onto a plate to use on your hands to stop the dough from sticking.

Take a piece of dough and form into a ball, approximately the size of a goofball, then flatten to around 1cm thick.

Place each one on the greaseproof paper making sure they don’t touch. 

Air-fryer on 170 degs for 13mins. Oven on 170 degs for 20mins.

If you really like your biscuits to be the same size, then divide the mixture up into eight equal portions, or weigh each ball. They’re approximately 60g each.
These are particularly large biscuits, but if you want to make smaller ones just remember, they won’t take as long to cook.

Place on a baking rack and try to resist eating one until they’ve cooled.

Happy baking.