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Gingerbread biscotti


Gingerbread biscotti

Ingredients 12
Servings 4
Time 20 min

Ingredients

  • 90
    g
    butter
  • 220
    g
    dark brown sugar
  • 30
    ml
    molasses
  • 10
    ml
    vanilla essence
  • 2
    large eggs
  • 350
    g
    flour
  • 7.5
    ml
    baking powder
  • 2
    ml
    salt
  • 7.5
    ml
    ground ginger
  • 10
    ml
    ground cinnamon
  • 2.5
    ml
    allspice
  • 5
    Tbs
    icing sugar, for dipping
 

Method

40 min
 

Preheat your oven to 180°C.



Grease and line a large baking tray with greaseproof paper.



Cream together the butter, sugar and molasses for a few minutes, then add the vanilla and beat well.

 

Beat in the eggs one at a time.



Sift together the flour, baking powder, salt and spices. Stir into the creamed mixture until combined.



Transfer the dough to a floured surface. Divide the dough in half and shape each half into a log, about 30cm long and 5cm wide.



Place onto the prepared tray and pat down to flatten the tops a bit. Leave space between the 2 logs as they will spread.



Bake for 30 minutes, then remove and cool on a cooling rack for 10 minutes. Slice each log on the diagonal into biscotti just less than 1cm thick.



Place these back onto the tray and bake for a second time  - about 10 minutes. I turned mine over after 5 minutes to ensure they baked evenly.



In the meantime sift the icing sugar into a small bowl.



Once baked, dip the top edge of each biscotti into the icing sugar whilst the biscotti are still very warm, then place on a cooling rack to cool completely.



The biscotti will keep for about 1 week in an airtight container at room temperature.



Recipe published with permission of The Sweet Rebellion.



 

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