Caramelized White Chocolate Biscuits with Raspberries and Cream
Breville Test Kitchen

Breville Test Kitchen

Caramelized White Chocolate Biscuits with Raspberries and Cream

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 Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+1 more appliance


45 mins total time

25 mins active time


Makes 6



  • Cooking spray icon
    Cooking spray
  • white chocolate icon
    3½ oz white chocolate


  • all-purpose flour icon
    2 cups (10½ oz) all-purpose flour

    plus extra for dusting

  • baking powder icon
    1 tbsp baking powder
  • kosher salt icon
    ½ tsp kosher salt
  • white sugar icon
    ¼ cup (1¾ oz) white sugar
  • unsalted butter icon
    2½ oz unsalted butter

    chopped, at room temperature

  • full cream milk icon
    ¾ cup (6 fl oz) full cream milk


  • fresh raspberries icon
    4 oz fresh raspberries
  • raspberry jam icon
    ¼ cup (2½ oz) raspberry jam
  • heavy cream icon
    1 cup (8 fl oz) heavy cream



  • 1Insert the wire rack into position 5. Set the oven to Air Fry, Super Convection, 400°F, for 3 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 2Spray the pizza pan with cooking spray and line with parchment paper. Scatter the chocolate over the pan.
  • 3Once preheated, place the pan in the oven and cook for 3 minutes. When the Rotate Remind signals stir the chocolate and continue cooking. When the oven signals again, stir and remove from the oven.
  • 4Break up the chocolate then place in the refrigerator to cool. Adjust the oven to Bake, Convection, 350°F, for 18 minutes and press Start. Meanwhile, continue to the next step.
  • 5Place 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 (5½ fl oz) milk to the processor and pulse until just combined.
  • 6Turn 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 1¼-inch 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.
  • 7Spray the pizza pan with cooking oil and line with parchment paper. Using a 2-inch 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.
  • 8When the oven signals, place the pan in the oven and cook for 18 minutes. Meanwhile, prepare the raspberries.
  • 9Place the raspberries and jam in a bowl. Use a spoon to mix and lightly breaking down the raspberries.
  • 10The biscuits should be golden brown. If not, cook them a little longer.
  • 11Remove the biscuits from the oven and cool slightly before serving.
  • 12Cut the biscuits in half. Spread with cream, spoon over the raspberries and sprinkle with the reserved caramelized white chocolate and serve.

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