Soft Cranberry Biscuit

These giant, soft cranberry biscuits have a texture and taste that resembles a light, fluffy scone. It’s also a favorite quick snack or breakfast item for my kids!

This is a super easy recipe for soft cranberry biscuits! Simply add the ingredients together into a dough, scoop, and then bake it! Since there is no butter used, we do not need to cream butter with sugar. So I find this quite easy and time saving!

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How Do We Make These Soft Cranberry Biscuits?

This is a dairy-free recipe. We don’t need butter for this easy soft cranberry biscuit recipe. The oil in the recipe makes the cookies light and airy. Of course if you prefer a more buttery taste, you can try melted butter. Just note that the texture may change.

All you need to do is to simply mix the wet and dry ingredients together. The dough will be quite wet.

I like to make this when we need a quick snack, or if I don’t have time to prepare for breakfast the next day. This biscuit is quite light and fluffy, so it’s a great choice for breakfast too!

>> MORE COOKIE RECIPES:

• Almost Famous Amos Choc Chip Cookies
• Pandan Butter Cookies
• Ice Gem Biscuits

What Ingredients Do I Need For These Soft Biscuits?

• Caster Sugar
• Eggs: You can use medium to large sized eggs, about 55-60g each.
• Salt
• Oil: Any neutral tasting oil would be good!
• Vanilla Extract: I like to use Nielsen Massey vanilla extract. You can also use vanilla essence.
• Top Flour: Either top flour or cake flour will work!
• Ground Almond
• Baking Powder
• Dried Cranberries

How Do They Taste Like?

These biscuits actually taste like scones, but softer and fluffier! Adding ground almond also makes it more flavorful and fragrant.

If you don’t like dried cranberries, feel free to swap it with raisins or chocolate chips. These biscuits use quite a bit of baking powder for lift, especially because there is no creaming of butter for fluffiness. I use aluminum-free baking powder for a peace of mind, which does not impart a metallic taste into the biscuit as well.

Can I Make Them In Advance?

Absolutely! You can make them the day before, and store the baked cranberry biscuits in airtight container. They should be good for another 1-2 days further in normal room temperature, in the airtight container.

I have not tried freezing the baked biscuits yet. So if you tried freezing them, let me know!

Soft Cranberry Biscuits

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• Author: Cherie L.
• Total Time: 32 minutes
• Yield: 20 Pcs Of Cookies 1x

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Ingredients

Scale 1x2x3x

• 100 g caster sugar
• 2 eggs (about 55g-60g each, room temp)
• Pinch of salt
• 60 g oil
• 1/2 tsp vanilla extract
• 200 g cake or top flour
• 80 g ground almond
• 2 tsp baking powder
• 105 g dried cranberries, (soak in warm water briefly, drained and pat dry)

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Instructions

1. Preheat oven to 165C. Line baking tray with baking paper.
2. Place eggs into medium mixing bowl and whisk slightly. Add in salt and sugar. Mix well.
3. Whisk in oil and vanilla extract.
4. Sift in cake flour, ground almond and baking powder. Fold in using a spatula. Add in dried cranberries just before dough comes together. Mix well.
5. Scoop out cookie dough using a tablespoon measuring spoon. Drop dough onto prepared baking tray, leaving enough space in between.
6. Using a fork, dip slightly into a small bowl of water. Press onto the top of each cookie dough (till about 4mm thickness). If dough sticks to the back of fork, dip slightly into water again. You may also dip fingers slightly into water, and shape the dough slightly into rounds, if they go out of shape.
7. Bake in preheated oven at 165C for 15-18 mins, till evenly browned.

Notes

The size of the biscuit after baked is about the size of an adult’s palm. If you prefer a smaller biscuit, you can try half tablespoon dough, and adjust the timing accordingly.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Cookie, Dessert
• Method: Mixing

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