This is another recipe from Annabel Langbein’s Simple Pleasures. I’ve been working my way through this book and found dozens of tempting recipes to try. This one for ginger biscotti was a real winner. I’ve tried biscotti recipes before, but this one was the best of all. Hubby said so!
2 1/2 cups self-raising flour
1 1/2 cups castor sugar
1 teaspoon ground ginger
1/2 cup chopped crystallized ginger
1. Preheat the oven to 180C and line a tray with baking paper.
2. Mix ingredients together until you have a soft dough. Pat into a log shape – around 23 cm x 7 cm and place onto the tray.
3. Cook until the log is a pale golden color – about 30 minutes.
4. Remove from the oven and decrease the temperature to 140C.
5. Let the log cool until you can cut it without burning your fingers. Slice thinly and arrange on a tray.
6. Bake again until crisp and dry. This should take about 15 – 20 minutes, but the biscuits will become crisper as they cool.
7. Once completely cool store in an airtight container.
1. As usual, my cooking time was less since my oven is on the hot side.
2. I’ll use this recipe and experiment with some different flavors, maybe cranberries and chocolate.
3. This recipe really worked well, and the biscotti were perfect with a cup of tea.