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!



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



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