2nd bake for GBBO blog off biscuit week

TUTTI-FRUITI BISCOTTI                  Tutti-fruiti biscotti

250g      plain white flour (plus extra for dusting

250g      caster sugar

½ tspn   baking powder

2-3        medium eggs (beaten)

300 g    dried mixed fruit (any you like!)

  1.  heat the oven 140fan/160 °C (use non-fan if you have that feature on your oven, i find it helps the dryness).  Line 2 baking sheets with baking parchment of silicone sheets.
  2. Place flour, sugar and baking powder into a medium sized bowl and stir together.  Make a well in the centre and add the eggs a little (around ½ an egg) at a time, start with 2 and keep the 3rd as back up as you may not need it all depending on  your flour and how dry the day is (no, seriously on a damp day you will need less!) Make sure each splash of egg is well mixed in before adding the next until you have a firm, smooth and not sticky dough.
  3. Turn the dough out onto a well floured surface and knead it gently for 1 minute or so.basic biscotti dough
  4. Add your dry fruit – i sometimes gently knead it in or roll out the dough and wrap it up like a parcel and then knead gently depending on the ingredients and damp weather!

Divide the mixture in half and form into 2 rolled logs around 4-5cm in width; gently place both onto one baking sheet, making sure trey are not touching. Put in the oven and cook for around 30 minutes until just turning golden and firm.

6.  Leave to cool on the tray for 15 minutes.  Gently transfer one to cutting surface and gently cut into slices (just like a             bread loaf) approx 1½ cm width.  Carefully place each biscuit on its side onto the 2 baking sheets and replace in the oven for a further 20-30 minutes.  Watch them after 20 minutes as they go very quickly from under cooked to over and rock hard.

7.  Remove from oven and carefully place onto a cooling rack until fully cold (they will harden a little) then decorate them asyou wish.  I simply placed them together 5 at a time and drizzled melted white chocolate over them.

8.  Enjoy!  And why not join in with the bake along!

image

For more information go along to http://mummymishaps.co.uk and bake along.

I WAS A WEE BIT DISAPPOINTED AS I DID NOT WATCH THEM IN THE LAST FEW MINUTE AND THEY COULD HAVE DONE WITH AROUND 5 MINUTES LESS IN THE OVEN, STILL DID NOT STOP THEM BEING WOLFED DOWN BY MR TIMOTHY AND ALL THE BOYS ON THE FARM.  

Just to let you know for this one I used dried cherry, blueberry, mango (sweet and sour) goldenberry, cranberry, pineapple and scrunched up banana chips.

TIPS  Use any ingredients you like in your biscotti, dry or semi dry fruit is best and nuts or seeds you like the best and chocolate; just be aware if you are using dark chocolate then it’s hard to gauge when both cooking processes are complete.

If you fancy chocolate why not dip the finished biscuit into some melted choc OR enjoy with really thick, sweet hot chocolate to mocha coffee.

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