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!
(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.