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Ingredients

200g Mornflake Organic Superfast Oats
200g ground almonds
170g gluten free plain flour
Zest of 1 orange
70g white chocolate, roughly chopped
80g dried cranberries
220g light brown soft sugar
1 tsp baking powder
3 large eggs, whisked
Pinch of salt

Method

Pre-heat the oven to 180°C fan and line a large baking tray with baking paper.

Add the oats, ground almonds, flour, sugar, baking powder, salt and orange zest to a food processor. Pulse to combine, then add the whisked eggs to form a dough. Add the dried cranberries and roughly chopped white chocolate – lightly pulse to retain small pieces of white chocolate and cranberries.

Flour the worktop and turn out the dough (if the dough is a little sticky, sprinkle more flour onto the dough and worktop).

Shape the dough into a large log and cut into 4 equal pieces. Then roll each of the 4 pieces into a log shape about 15cm long x 8cm wide and 4cm deep. Gently squeeze the ends to a 45 angle.

Lift each log onto the lined baking tray, place in the centre of the oven and bake for 18 minutes. The biscotti will crack on the top slight and turn a light golden colour.

Remove from the oven and place on a cooling rack to cool for at least 20-25 minutes.

Once cool use a very sharp or serrated knife to cut each of the 4 logs into roughly 2cm diagonal biscotti. Place the biscotti slices back onto the baking tray and cook for a further 10 minutes.

Remove from the oven and transfer to a wire cooling rack to cool completely.

Store in an airtight container and eat within 1 week.

 




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