Although I love biscotti I know they aren't everyone's cup of tea with their cup of tea. With that in mind I thought I'd try and come up with something that has the inherent dunkability of a biscotti, but with the buttery biscuitiness of a cookie and these certainly fit the bill. They are dead easy to make too, so well worth trying out next time you fancy a treat!
Prep time: 15 Minutes (Plus a little chilling and cooling time)
Baking time: 30 Minutes + 28 Minutes drying out time
75g Unsalted Butter (Softened)
75g Light Muscovado Sugar
1 Large Egg
1/2tsp Vanilla Extract
100g Dark Chocolate (Roughly Chopped)
150g Plain Flour
1/2tsp Baking Powder
Cream together the butter and sugar, then beat in the large egg with the vanilla extract. Fold through the dark chocolate, then sift in the flour with the baking powder and mix together to a loose sticky dough. Blob the dough onto a large sheet of cling film, wrap up and roll into a thick sausage, about 25cm in length. Pop into the fridge for an hour or so to firm up.
Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. Take your sausage out (innuendo alert), unwrap and lay in the centre of the tray. Place into the oven for around 30 minutes, until it has spread slightly and is a deep golden brown in colour. Remove from the oven and leave to cool on the tray for 15 minutes.
Turn the oven down to 140C/275F/Gas 1. Carefully peel the cooked dough from the paper and place on a chopping board. Slice diagonally, about 1.5cm-2cm thick and lay each, spaced apart on a fresh sheet of baking paper on tray. Place back in the oven for 14 minutes, then remove, turn over and place back in the oven for a further 14 minutes. Remove from the oven and leave on the tray for 30 minutes, then take off of the tray and leave to cool completely on a wire rack. Get the kettle on and have at it!
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