• 150g salted butter, plus extra for greasing
  • 160g light brown soft sugar
  • 1 small egg
  • 125g strawberries, finely chopped
  • 125g raspberries, chopped
  • 250g plain flour
  • ½ teaspoon bicarbonate of soda
  • Pinch of sea salt
  • 100g dark chocolate, broken into small pieces


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas mark 5. In a large bowl, cream the butter and sugar together with the back of a wooden spoon, for 2 minutes until light and fluffy. Break in the egg, strawberries and raspberries (see cook's tip tip below), and beat until combined.

  2. 2

    Sift the plain flour and bicarbonate of soda into a separate mixing bowl and mix in the salt and chocolate, then stir into the butter mixture until combined totally. Spoon equal portions of the mixture (about a heaped dessertspoon) onto two greased baking trays, allowing space for the biscuits to spread whilst cooking.

  3. 3

    Bake for 15-20 minutes until lightly golden, swapping the trays over in the oven if they are on different shelves. Allow to cool for 5 minutes, then transfer to a cooling rack.

  4. 4

    Cook's tip: After washing the strawberries and raspberries, make sure they are dry, before you chop and add to the mixture, by dabbing them with kitchen roll.

  5. 5

    *All information included in this recipe has been provided by Angus Soft Fruits.

Nutritional Details

Each serving provides
  • Energy 708kj 169kcal 8%
  • Fat 8.4g 12%
  • Saturates 4.9g 25%
  • Sugars 11.0g 12%
  • Salt 0.1g 2%

% of the Reference Intakes

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