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Chocolate Chip Biscuits with Raspberry Cream

Chocolate Chip Biscuits with Raspberry Cream
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These Chocolate Chip Biscuits with Raspberry Cream combine buttery, soft biscuits speckled with melty chocolate chips and a tangy, luscious raspberry cream filling. This elegant yet simple treat offers a perfect balance of sweet and tart flavors, ideal for afternoon tea, special desserts, or cozy snacks.

Ingredients

Biscuit Ingredients

  • All-purpose flour: 2 cups (or gluten-free baking blend for a gluten-free option)
  • Baking powder: 1 tablespoon
  • Granulated sugar: 2 tablespoons
  • Unsalted butter: 1/2 cup (cold and diced; plant-based butter for vegan option)
  • Whole milk or cream: 3/4 cup (or non-dairy milk for vegan option)
  • Vanilla extract: 1 teaspoon
  • Chocolate chips: 3/4 cup (semi-sweet, dark, milk, or white chocolate as preferred)

Raspberry Cream Filling Ingredients

  • Fresh raspberries: 1 cup
  • Heavy cream: 1 cup (or coconut cream for vegan option)
  • Powdered sugar: 2 tablespoons
  • Vanilla extract: 1/2 teaspoon

Instructions

  1. Prepare the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, and sugar. Cut in the cold, diced butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla gently until just combined. Fold in the chocolate chips carefully to avoid overworking the dough.
  2. Shape and Bake the Biscuits: Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Use a biscuit cutter to stamp out rounds without twisting to prevent shrinking. Place the rounds on a parchment-lined baking sheet, spaced apart. Bake at 425°F (220°C) for 12-15 minutes or until lightly golden on top.
  3. Prepare the Raspberry Cream: Chill a bowl and whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in fresh raspberries, crushing a few slightly to release juice and tint the cream pink.
  4. Assemble the Biscuits: After cooling slightly, slice the biscuits in half horizontally. Spread or pipe the raspberry cream generously on the bottom halves, then top with the biscuit tops. Serve immediately.

Notes

  • Keep butter chilled to achieve flaky biscuits.
  • Do not overmix the dough to prevent toughness.
  • Use fresh raspberries for the best flavor and texture in the cream.
  • Chill the cream bowl to help whip cream faster and better.
  • Assemble biscuits just before serving for freshness and optimal texture.

Nutrition

Keywords: chocolate chip biscuits, raspberry cream, gluten-free biscuits, dessert, snack, tea time treat

Find it online: https://mealsbylina.com/chocolate-chip-biscuits-with-raspberry-cream/