the Breville Test Kitchen

Caramelized White Chocolate Biscuits

Name: Caramelized White Chocolate Biscuits
Cook time: 1500 s
Total time: 2700 s
Yield: Makes 6
Ingredients: Cooking spray; 100 g white chocolate - chopped; 2 cups (300 g) all-purpose flour - plus extra for dusting; 1 tbsp baking powder; ½ tsp kosher salt; ¼ cup (50 g) white sugar; 75 g unsalted butter - chopped, at room temperature; ¾ cup (180 ml) full cream milk - divided; 125 g fresh raspberries; ¼ cup (75 g) raspberry jam; 1 cup (240 ml) heavy cream - whipped

Tender, warm, melt-in-the mouth biscuits…British style! Traditionally served with jam and cream, we’ve added a twist of caramelized white chocolate and fresh raspberries to take them up a notch. Just remember to hold out your pinky when you sip your tea for full English authenticity!

the Smart Oven™ Air Fryer

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45 mins total time

25 mins active time

Easy

Makes 6

Ingredients

Measurements:

Cooking spray
100 g white chocolate
chopped
2 cups (300 g) all-purpose flour
plus extra for dusting
1 tbsp baking powder
½ tsp kosher salt
¼ cup (50 g) white sugar
75 g unsalted butter
chopped, at room temperature
¾ cup (180 ml) full cream milk
divided
125 g fresh raspberries
¼ cup (75 g) raspberry jam
1 cup (240 ml) heavy cream
whipped

Instructions

1
Insert the wire rack in the middle position. Set the oven to Air Fry, Super Convection, 205°C, for 3 minutes and press Start to preheat. Meanwhile, continue to the next step.
2
Spray the pizza pan with cooking spray and line with parchment paper. Scatter the chocolate over the pan.
3
Once preheated, place the pan in the oven and cook for 3 minutes. Halfway through cooking, stir the chocolate and continue cooking. When the oven signals, stir and remove from the oven.
4
Break up the chocolate then place in the refrigerator to cool. Adjust the oven to Bake, Convection, 175°C, for 18 minutes and press Start. Meanwhile, continue to the next step.
5
Place the flour, baking powder, salt and sugar in the bowl of a food processor and process for 10 seconds. Add the butter and pulse to combine. Add 2/3 cup (160ml) milk to the processor and pulse until just combined.
6
Turn the dough onto a lightly floured countertop, bring together and flatten slightly. Sprinkle over two-thirds of the white chocolate pieces. Using the palm of your hand gently flatten the dough to about 3cm thick. Cut the dough in half and place one half on top of the other. Repeat cutting and layering 2 more times. Reserve the remaining white chocolate to serve.
7
Spray the pizza pan with cooking oil and line with parchment paper. Using a 5cm round cookie cutter dipped in flour, cut out 6 rounds and place evenly spaced on the pan. Brush the tops with the remaining 1½ tablespoons milk.
8
When the oven signals, place the pan in the oven and cook for 18 minutes. Meanwhile, prepare the raspberries.
9
Place the raspberries and jam in a bowl. Use a spoon to mix and lightly breaking down the raspberries.
10
The biscuits should be golden brown. If not, cook them a little longer.
11
Remove the biscuits from the oven and cool slightly before serving.
12
Cut the biscuits in half. Spread with cream, spoon over the raspberries and sprinkle with the reserved caramelized white chocolate and serve.