These giant, soft cranberry biscuits have a texture and taste that resembles a fluffy scone. It’s also a quick snack or breakfast item for my kids!
This is a recipe for super easy-to-make soft cranberry biscuit! Simply add the ingredients together into a dough, and then bake it! Since there is no butter used, we do not need to cream butter together with sugar. So I find this quite easy and time saving!
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How Do We Make This?
In this soft cranberry biscuit recipe, we do not need to use butter, just oil for light and airy crumbs. Of course if you prefer a more buttery taste, you can always try to substitute with melted butter. You can try Payson Breton for a good quality butter that is not too expensive 🙂
For the dough, you simply need to mix the wet and dry ingredients together.
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 goes quite well for breakfast!
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How Does This Soft Cranberry Biscuit Taste Like?
It tastes like a scone, but 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. To add on, this biscuit uses quite a bit of baking powder to lift it up, especially because there is no creaming of butter to give it some lift. So I use aluminum-free baking powder for a peace of mind, which does not impart a metallic taste into the biscuit as well.
Soft Cranberry Biscuits
- 100 g sugar
- 2 eggs (55g-60g each)
- 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 and pat dry
- Preheat oven to 165C. Line baking tray with baking paper.
- Place eggs into medium mixing bowl and whisk slightly. Add in salt and sugar. Mix well.
- Whisk in oil and vanilla extract.
- 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.
- Scoop out cookie dough using a tablespoon measuring spoon. Drop dough onto prepared baking tray, leaving enough space in between.
- 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.
- Bake in preheated oven at 165C for 15-18 mins, till evenly browned.