Name: Gingerbread biscotti
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 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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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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Method:

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.