Christmas is fast approaching (eek! I’m so unprepared this year!), and so it’s the perfect time to think about suitable treats or edible gifts. Biscotti are probably the most gift-friendly biscuit as they keep well and are fairly robust so can cope with a bit of wrapping! I’m afraid that this batch won’t last long enough to be given as a gift as Christmas, but at least I know they work beautifully and I might try and tailor flavours to different recipients nearer the time!
Ideally serve with a strong expresso (for the adults) or a hot chocolate or juice for the children as the firm, crispy texture is perfect for dunking.
Chocolate Chip Biscotti (dairy-free, egg-free, nut-free, soya-free (depending on chocolate used), sesame-free, vegetarian and vegan)
makes about 24 biscotti
- 2 cups plain flour
- 2 tsps baking powder
- pinch of salt
- 1 cup caster sugar
- 1/2 cup chocolate chips
- 1/2 cup of sunflower oil
- 1 tsp vanilla
- 1/2 cup oat milk
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Line a cookie sheet with baking parchment
– Sift together the flour, baking powder and salt.
– Stir in the sugar and chocolate chips.
– Make a well in the centre and pour in the oil, oat milk and vanilla.
– Bring together to a wet and sticky dough.
– Form into one or two log shapes on the lined baking sheet. Brush with oat milk.
– Bake for 30-35 minutes until cooked through and starting to turn golden around the edges
– Cool briefly, then cut into even slices. Return to the baking sheet and bake for a further 5-10 minutes, turn the slices over and cook for 5-10 minutes more. You want a uniform slightly golden tinge, but no particularly dark areas.
– Cool on a wire rack.
– These keep well, in an airtight container for a week or so.