Panic! Only days to go til Christmas and I still haven’t got all my presents. Time for some last minute baking I think; hopefully some gorgeous home made treats will do the trick and save me from trudging to town to face the crowds of last minute Christmas shoppers.
Biscotti are the perfect biscuit to give as a gift. These ultimate dunkers of biscuits are sturdy and perfect for wrapping, last well and go down a treat at any time, especially over Christmas. These biscotti are flavoured for Christmas with a combination of cinnamon and cocoa flavoured doughs, combined to give the perfect warming chocolatey taste. We couldn’t stop eating the first batch I made, so I’d better start on batch number two straight away!
Biscotti are very simple to make, just a little more time consuming that normal biscuits due to their double bake in the oven; once in a large log shape and next cut into even slices. The dough does expand a lot, so if you want tiny little biscotti make sure the initial log is smaller than you think it should be!
Once I’ve baked and wrapped the biscotti my Christmas is nearly completely prepared for, now just time to relax and have fun with the family. I wish all my lovely readers a safe, happy and joyful Christmas.
Chocolate and Cinnamon Biscotti (Christmas Spiced Biscotti)
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 40
2 cups plain flour
2 tbsps baking powder
Large pinch of salt
1 cup caster sugar
1/2 cup sunflower oil
1/2 cup dairy-free milk
1 tsp cinnamon
2 tbsps cocoa powder plus 1/2 tbsp dairy-free milk
- Preheat the oven to 180 degrees centigrade. Line two baking sheets with parchment.
- Mix together the flour, baking powder, salt and caster sugar. Pour in the sunflower oil and 1/2 cup of milk and mix to form a soft dough.
- Split into two. Mix the cinnamon into one half, and the cocoa and extra 1/2 tbsps of dairy-free milk into the other half.
- Making 2-4 logs, lay one of the doughs in logs onto the baking sheets. I made two logs, placing the cinnamon dough down first. Drape the other dough over the top, spreading it out to cover the bottom dough. This will give the two tone effect.
- Brush with some dairy-free milk and bake in the oven for 20 minutes. Remove and cool until cold enough to handle.
- Using a bread knife, cut into 1/2 cm slices and place bake on the baking trays. Return to the oven and bake for 8-12 minutes, until the dough has crisped up and it’s starting to turn golden around the edges. Turn over and bake the other side for another 8-12 minutes.
- Cool on a wire rack.Best enjoyed with coffee, hot chocolate, dairy-free milk of a dessert wine or Christmas liqueur.
