Crunchy biscuits packed with fruits and nuts with a subtle hint of spice, perfect dipped in a cup of coffee.
Week 2 of GBBO is biscuit week! As with most things, I am quite fussy when it comes to biscuits. I will never be the person getting exited over a bourbon! The one biscuit I cannot resist is a chocolate caramel digestive biscuit which is strange as I’m not usually a fan of caramel. It is just not safe if they’re in the house because I do find myself eating more than I should!
The three bakes were Biscotti, Arlettes and a 3D box made of biscuits, filled with biscuits. For Christmas last year I made Fruity Biscotti as part of my Chistmas Menu but never got round to blogging about them so now was the perfect opportunity! After looking at a number of recipes I decided to make this one by Good Food because of how many different fruits and nuts were in it and it went down very well. The original recipe can be found here http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti
One of the great things about biscotti is that you can make a batch and keep it in a airtight container for up to a month. This makes it perfect to make ahead and bring out at family occasions – particularly Christmas. They also make really lovely gifts put in cellophane bags and tied with ribbon.
350g plain flour
2 tsp baking powder
2 tsp mixed spice
250g caster sugar
3 eggs, beaten
grated zest of 1 orange
85g dried cherries
50g blanched almonds
50g shelled pistachios
- Heat oven to 180ºC (fan 160ºC) and line 2 baking sheets with baking paper. Mix the flour, baking powder, mixed spice and sugar together in a large bowl. Stir in the eggs and orange zest until it starts to form clumps. Bring the dough together with your hands – don’t worry it will be dry at first but keep kneading until there are no floury patches left in the bottom of the bowl
- Add the fruit and nuts and knead them into the dough making sure they are evenly distributed
- Lightly flour your surface and tip the dough out onto it. Divide the dough into 4 pieces and then roll each piece into a sausage approximately 30cm long. Put 2 ‘sausages’ on each tray making sure they are well apart
- Bake for 25-30 mins until the dough has risen and feels firm to the touch, it should still be pale at this stage. Transfer onto a wire rack and allow to cool until they are cool enough for you to touch
- Turn down the oven to 140ºC (fan 120ºC). Cut the dough into slices about 1 cm thick on the diagonal using a bread knife and then lay them flat on the baking tray. You can cool the biscuits at this stage and freeze them flat on the baking tray, then put into bags and frozen for 2 months
- Bake for another 15 mins (20 mins if from frozen), turn them over and thne bake for another 15 minutes until dry and golden
- Allow to cool completely on a wire rack and then store in an airtight container for up to one month
Make sure you check out the rest of the bloggers baking biscuits this week for the Great Bloggers Bake Off 2015 at http:///www.mummymishaps.co.uk