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Cranberry, Chocolate and Honeycomb Biscuits

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“The family have never been one to indulge in cranberries, except for the Christmas cranbery jelly or sauce........ until lately. I had some dried cranberries left from a recipe and tried these. They were really fantastic.”
36 biscuits

Ingredients Nutrition


  1. Cream the butter and sugar together until pale and creamy. Add the egg and vanilla extract beating until really well combined. Using a metal spoon stir in the sifted flour with the baking powder, chocolate, cranberries and honeycomb bar and water. Mix really well together.
  2. Form the mixture into a thick roll. Wrap in cling wrap and screw the ends tightly to make a sausage shape. Label and freeze if freezing to use later, if using from freezer leave roll at room temperature to soften a little before using.
  3. To Bake: Preheat the oven to 185c (fan165c). Line baking trays with baking paper.
  4. Pinch off pieces of the dough and roll into small balss to size of a large marble. Arrange the balls on the lined baking tray (allowing space for the biscuits to spread) and flatten balls slighlty.
  5. Bake for 15 minutes or until golden in colour. Leave on baking tray for 5 minutes then remove to a wire rack to cool and crisp.
  6. Store in air tight container when cooled.

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