Chocolate Chip Biscotti

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.