It is that time of the year again, when Great British Bake Off fever takes hold. I love it. The kids love it and my husband loves it as it always inspires me to get baking. This week I was determined to give Biscotti a try, I have never made them before and they looked delicious.
I used Paul Hollywood’s biscotti recipe as my base and changed the ingredients slightly and the result is a crunchy, tasty biscuit that is perfect with a cuppa and that can be kept for up to two weeks in an airtight container so they are often made as gifts. Mine won’t last long enough to be given to anyone as they are extremely moreish.
- 250g plain flour
- 250g caster sugar
- 3 Eggs, beaten
- ½ teaspoon baking powder
- 125g chopped hazelnuts
- 75g dried cranberries
- 75g white chocolate chunks
- Preheat the oven to 160c
- Mix the flour, sugar and baking powder into a bowl.
- Add the beaten egg a little at a time and mix until you have a dough that is firm and not too sticky.
- Add the remaining ingredients and mix in with you hands to ensure that they are evenly dispersed throughout the mixture.
- Place your dough onto a floured surface and knead for a couple of minutes.
- Divide the mixture in half and roll each into a log shape. Place your dough on a lined baking tray at lest 5cm apart.
- Bake in the oven for 30 - 35 minutes.
- Remove from the oven and leave to cool for ten minutes.
- Place dough onto a chopping board and cut diagonally into 2-3cm pieces.
- Place each piece cut side down onto the lined baking tray and cook for a further 20 - 30 minutes, turning half way through cooking.
- Cool on a wire rack.
- Enjoy x
I am linking up with Mummy Mishap’s Great Bloggers Bake Off linky.