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Gingerbread-biscotti-recipe

 

A real Italian-inspired treat, biscotti are twice-baked cookies that are perfect for dunking in your afternoon cuppa. This gingerbread version is so moreish, make sure you make enough for seconds!

 

YOU WILL NEED:

110g butter, softened

90g  soft brown sugar

100g granulated sugar

3 eggs

60ml molasses

450g plain flour

1 tbsp baking powder

1 1/2 tbsp ground ginger

1 tbsp cinnamon

1 tsp cloves

1/4 tsp nutmeg

150g Ocean Spray® Craisins® Original Dried Cranberries

For the white chocolate glaze:

150g white chocolate chips

1 tbsp vegetable oil

 

Makes: 28 biscotti

Prep time: 10 mins

Cooking time: 35 mins

 

HOW TO MAKE IT:

1. Preheat oven to 180C, fan oven 160cC, Gas Mark 4, 350ºF. Lightly grease a cookie sheet or line with parchment paper. Combine butter and sugars in a mixing bowl, mixing on medium speed until light and fluffy. Add eggs and molasses, mixing well.

2. Combine dry ingredients and Craisins in a separate mixing bowl. Add to butter mixture, mixing until thoroughly combined. Place half the dough on a cookie sheet and shape into a log 10cm wide. Repeat with remaining dough.

3. Bake for about 25 minutes or until dough looks cooked through; remove from oven and let cool. Cut logs into 2.5cm thick slices. Place cut side down on cookie sheet and bake an additional 5-7 minutes on each side. Cool completely. Glaze if desired.

4. For the glaze, combine both ingredients in a pie plate. Microwave on HIGH for 2 minutes or until melted, stopping every 30 seconds to stir. Dip the bottom of each biscotti into the glaze. Place on platter or cookie sheet to harden.

 

Recipe: Ocean Spray

 

 

 

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