Fruit Biscuits

These fruit biscuits are a delightful blend of biscuit simplicity and fruity decadence. Baked in cupcake tins, they rise beautifully and offer bursts of flavour in every bite. Perfect for tea time or a sweet snack, they are versatile enough to suit any fruit lover’s palate.

Prep Time 15

Cook Time 20

Total Time 35

Servings Biscuits

Ingredients

250 g all-purpose flour
50 g granulated sugar
2 tsp baking powder
1/4 tsp salt
115 g unsalted butter chilled and cubed
120 ml milk
1 large egg free range
1 tsp vanilla extract
1 cup mixed fruit blueberries, raspberries, diced apple, or dried fruits like raisins or cranberries
1/2 tsp cinnamon or nutmeg for added warmth
1 medium lemon or orange zest only

Instructions

Preheat the oven to 190°C (375°F) and lightly grease a 12-cup cupcake tin or line with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Also add the cinnamon or nutmeg or zest if using.
250 g all-purpose flour, 50 g granulated sugar, 2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1 medium lemon
Add the chilled butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
115 g unsalted butter
In a separate bowl, whisk together the milk, egg and vanilla extract.
120 ml milk, 1 large egg, 1 tsp vanilla extract
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
Gently fold in your chosen fruit, ensuring even distribution throughout the dough.
1 cup mixed fruit
Scoop the dough into the prepared cupcake tins, filling each cup about 3/4 full.
Place the tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
Allow the biscuits to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Storage:

Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 m

Nutrition