- 125g Wilson’s Butter Flavoured Oil
- 150g Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 210g Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups blackberries
- 2 cups sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest (optional)
- 150g of your favourite dark chocolate
- 1 tablespoon Wilson’s Coconut Oil
Make your jam in advance so that it has time to cool. Combine blackberries, sugar, and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium saucepan.
Heat saucepan over medium heat and bring to a boil. Cook, stirring occasionally, until jam is thick, 15 to 20 minutes. Skim any foam that has risen to the surface and stir in lemon zest if using. Transfer to a clean glass jar and let cool completely. Tightly secure lid and refrigerate.
Pre-heat the oven to 180°C.
Beat your egg and vanilla until well combined, add the Wilson’s Butter Flavoured Oil and sugar and beat some more until it is fluffy.
Add flour, baking powder and salt and mix in well. (It might look too dry – but trust me, it will come together nicely) Using your hands, form the dough into a ball and place on a lightly floured surface. Using a floured rolling pin roll out the dough until it is approximately 5mm thick. Use a round cookie cutter to cut out the biscuits and lay out on a lined baking tray.
Bake for 12 to 14 minutes until the biscuits are starting to crisp up around the edges. Remove from the oven and allow to cool on the tray.
Once cooled, add a small dollop of jam on top of each biscuit.
Melt the chocolate and Wilson’s Coconut Oil in bowl over a steaming pot on a low-medium heat.
Once melted, take the bowl off the steaming pot and allow it to cool slightly.
Once it has cooled, pour some chocolate over the jam topped biscuits – make sure you get a good coating of chocolate on each one. Allow the chocolate to harden.
This will happen at room temperature or you can pop the in the fridge for 15 minutes if you’re starved! Don’t eat them too fast.
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