Cranberry, Chocolate and Honeycomb Biscuits

"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."
 
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Ready In:
30mins
Ingredients:
10
Yields:
36 biscuits
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ingredients

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directions

  • 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.
  • 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.
  • To Bake: Preheat the oven to 185c (fan165c). Line baking trays with baking paper.
  • 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.
  • 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.
  • Store in air tight container when cooled.

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