So I thought I would have a go at making some home made biscotti with Burton to give away with my home made cranberry & apple chutney to my friends, and it seemed an easy biscuit to make so here is how we went about it.
They are Cranberry, Sour Cherry & White Chocolate Chip Cookies, but you could use a mixture other dried fruit and/or nuts and/or chocolate chips of your choice.
Berry & White Chocolate Chip Cookies
200g unsalted butter , at room temperature
150g golden caster sugar
225g self-raising flour
50g white chocolate chips
75g dried cranberries
75g dried sour cherries
Heat oven to 190C/fan 170C/gas 5.
Beat the butter and sugar until creamy, and then beat in the egg until smooth.
Next mix in the flour, chocolate and dried berries.
Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake – mine always collide with each other so they never look very circular!
The raw dough can be frozen.
Bake for 12-14 mins until just golden, but still quite pale and soft in the middle.( If baking from frozen, give them a few mins more.) Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
Thank you xx