This year I’m intending on making lots of my Christmas presents, well that’s the plan! I’ll have to see if life, work and the new puppy let that happen…
To me it seems like this is the right time to take a little step away from consumerism and reconnect with the the homemade. I also think it makes the festive season seem particularly special; that extra effort in making gifts for people adds an extra touch of love and I hope makes both the giver and receiver equally happy.
Along with the jams, chutneys and chocolate truffles (I’ve got a cracking new recipe coming up next), these biscotti make a wonderful gift. They keep well and are just perfect with coffee or something stronger 😉 over the festive season.
Biscotti may seem tricky to make but in reality they just need a little extra time to be double baked, first as a large log and then sliced. The resulting crispy slices keep well and are robust enough to make fantastic gifts.
I’ve given these biscotti a mocha flavour which i think works particularly well when it’s cold and dark; there’s something so cosy about the combination of coffee and chocolate. Don’t worry about it being an ‘adult’ taste, it works wonderfully with decaf and it’s more a tinge of coffee rather than a full whack in the chops!
Mocha Biscotti
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 24 biscotti
250g or 2 cups plain flour
2 tsps baking powder
pinch of salt
200g or 1 cup caster sugar
50g dairy-free chocolate, chopped
120ml sunflower oil
120ml dairy-free milk (made up of 1tbsp instant coffee powder and 1 tbsp hot water topped up to 120ml with dairy-free milk)
30g dairy-free chocolate, melted (to drizzle on top)
- 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, dairy-free milk mix. Bring together to a wet and sticky dough.
- Form into one or two log shapes on the lined baking sheet. (they spread out quite a lot so make them smaller than you think unless you want long biscotti!) Brush with the dairy-free 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. Once completely cool, drizzle or dip into the melted chocolate
- These keep well, in an airtight container for a week or so.
