Situated in Glasgow’s trendy west end, popular eatery, delizique shows us how to create Iced Gingerbread Biscotti.
Christmas is all about sugar, spice and all things nice! So start to get in the mood by baking a batch of these and dip them in your favourite hot chocolate, coffee, tea or even some rich sweet wine. You’ll instantly feel that Christmas spirit washing over you! The whole house smells of Christmas whilst these are baking and they will keep for at least a week in an airtight container so you can save some for Hogmanay!
Iced Gingerbread Biscotti Makes about 40 biscotti
Ingredients
300g plain white flour (plus extra for dusting)
125g rice flour or ground rice
1½ tsp. baking powder
1 tbsp. ground ginger
2 tsp. mixed spice
125g unsalted butter, softened
275g soft brown sugar
3 tbsp. treacle
2 medium eggs, beaten
Glacé icing and seasonal sprinkles, to decorate
A pinch of salt, to taste
Method
1 Preheat the oven to fan 150°C/170°C/gas mark 3 and line a couple of baking sheets with non-stick baking parchment.
Sift the plain flour with the rice flour before mixing with the baking powder, spice, ginger and salt.
3 Cream the butter with the sugar and treacle and then beat in the eggs, little by little.
4 In a separate bowl, stir in the flour mixture until it forms a soft dough. Turn the dough onto a floured work surface and knead lightly until smooth and soft – the mixture should not be sticky.
5 Divide the dough into three parts and roll into 5cm wide logs. After rolling, carefully lift onto the lined baking sheets, keeping them well apart to allow for spreading. Gently pat the logs until they are about 1.5cm thick. Bake for about 35 minutes until they are golden around the edges.
6 Carefully transfer to a chopping board then, using a serrated knife, cut diagonally into 1cm thick slices. Place these back on the baking sheets and bake for another 15-20 minutes until they are a deep golden brown, then transfer to a wire rack to cool completely – they will crisp up as they cool. Store the biscuits airtight container.
To serve
For really special occasions dip one end in a bowl of thin glacé icing and quickly dip the same end in your favourite sprinkles. Alternatively serve with a pot of vanilla frosting for the ultimate dipping experience.
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