Gingerbread biscotti

The Sweet Rebellion
4 servings Prep: 20 mins, Cooking: 40 mins
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The twice cooked goodies, that you could gift.

By The Sweet Rebellion June 05 2019
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Ingredients (12)

90 g butter
220 g sugar — dark brown
30 ml molasses
10 ml vanilla — essence
2 eggs — large
350 g flour
7.5 ml Robertson's baking powder
2 ml salt
7.5 ml ginger — ground
10 ml cinnamon — ground
2.5 ml allspice
5 Tbs icing sugar
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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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