Christmas Biscotti
Makes 24, Ready in 20-25 Minutes
- 400g plain flour
- 130g caster sugar
- 2 tsp baking powder
- ½ tsp grated nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 2 eggs, large
- 75g Stork Baking Liquid
- 1 tsp vanilla extract
- Zest of 1 large orange
- 75g pistachio nuts
- 25g dried apple
- 75g apricots
- 75g dried cranberries
- 25g mixed peel
To glaze:
- 150g icing sugar
- 1-2 tbsps cold water
- Large mixing bowl
- Scales
- Measuring spoons
- Wire cooling rack
- Small disposable piping bags
- Silicone spatula
- Sharp knife
- Serrated bread knife
- Baking tray
- Non-stick baking paper.
Adult/Child Method:
- The Adult: Preheat the oven to 160c(fan)/180c/Gas Mark 4. Measure out the ingredients or at least help your child to do.
- Your child: Line a baking tray with non-stick baking paper.
- Place the flour, sugar, baking powder, nutmeg, cinnamon, ground cloves and orange zest into a large bowl and stir to mix evenly, make a well in the centre.
- Beat together the eggs, Stork Baking Liquid and vanilla extract and pour into the dry ingredients. Mix them together with a spatula or wooden spoon to form a soft dough.
- The Adult: Roughly chop the pistachio nuts, dried apricots and apple.
- Your Child: Add the nuts, apricots, apple, mixed peel and cranberries to the dough and knead together with your hands until they are fully incorporated.
- Split the dough into three equal portions and shape into long loaves – approx. 20 cm long, 5cm wide. If it is sticky to handle add a little bit of flour to your hands and the work surface to help you.
- Place the three shaped pieces onto the lined baking tray.
- The Adult: Bake in the oven for 20-25 minutes until lightly golden brown. Allow to cool on the tray for 5 minutes. Using a sharp serrated bread knife cut each loaf at an angle into 1cm wide biscuits. Place each biscuit back onto the baking tray.
- Bake them in the oven for 8 minutes before turning them all over and baking for a further 8 minutes.
- Remove from the oven and transfer to a wire rack to cool completely.
- Your Child: Sift the icing sugar into a bowl and add a little water, 1 tablespoon at a time to make a thick icing.
- Drizzle the icing over the biscuits using a teaspoon.
- Serve.
Method:
- Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line a baking tray with non-stick baking paper.
- Place the flour, sugar, baking powder, nutmeg, cinnamon, ground cloves and orange zest into a large bowl and stir to mix evenly, make a well in the centre.
- Beat together the eggs, Stork Baking Liquid and vanilla extract and pour into the dry ingredients. Mix together spoon to form a soft dough.
- Roughly chop the pistachio nuts, dried apricots and apple and add to the dough along with the dried cranberries and mixed peel. Knead gently until fully incorporated.
- Split the dough into three equal portions and shape into long loaves – approx. 20 cm long, 5cm wide. If the dough is sticky to handle add a little flour to work surface to prevent it from sticking.
- Transfer the loaves to the lined baking tray.
- Bake in the oven for 20-25 minutes until lightly golden brown. Allow to cool on the tray for 5 minutes. Using a sharp serrated bread knife cut each loaf at an angle into 1cm wide biscuits. Place each biscuit back onto the baking tray.
- Bake in the oven for 8 minutes before turning over and baking for a further 8 minutes.
- Remove from the oven and transfer to a wire rack to cool completely.
- Sift the icing sugar into a bowl and add a little water, 1 tablespoon at a time to make a thick icing.
- Drizzle the icing over the biscuits using a piping bag or the back of a teaspoon.
- Serve.