Four Shades of Biscotti

Biscotti varieties

Biscotti is something I’ve wanted to make for a while, I’ve read a lot about it and it seems like a really versatile thing, which I decided to put to the test by making 4 varieties at once! These are really crispy biscuits because of their high sugar/low fat content, as well as the fact they're baked twice.

They were all delicious; white chocolate, almond and lemon was my favourite, but play around with what you like to find your favourite combinations. If you want to make all one type of biscotti quadruple the flavourings, or double if you want to make two flavours.

Flavour combinations

4 Shades of Biscotti 

Makes 30 portions (7/8 slices of each)

Ingredients:

12oz plain flour

1.5tsp baking powder

12oz caster sugar

4 eggs (beaten)

Dough coming together

-          Lemon, Almond and White Chocolate

o       zest of 1 lemon

o       2oz whole almonds

o       2oz white chocolate

-          Milk Chocolate and Hazelnut

o       2oz whole hazelnuts

o       2oz milk chocolate

o       1tsp vanilla essence

-          Pistachio, Blackberry and Orange

o       2oz pistachios shelled

o       2oz fresh blackberries

o       zest of 1/3 orange

-          Chocolate and Orange

Dough + flavourings

o       4oz plain chocolate

o       zest of 1 orange

150oC fan oven/160oC all other ovens

Method:

1. Mix together the flour, sugar and baking powder using your hands then add an egg at a time and bring the dough together with your hands. 

2. Divide the dough into four and work on a portion at a time, the dough is very soft and sticky so make sure you’ve got extra flour to hand to keep things moving. 

After first bake

3. For each type of biscotti add the additional ingredients and knead gently to incorporate. Shape into a log, put on a lined baking tray and put into the middle of a preheated oven for 30 minutes. Spread the biscotti out as they’ll spread as they cook. 

4. Repeat for each type of biscotti – you can do them simultaneously if you like; whatever you find easiest! N.B. The blackberry and pistachio flavourings make the dough very wet, so add a few more tbsp of flour to compensate. 

5. Once they’ve been in the oven for 30 minutes cool slightly on a wire rack (for approx. 30 minutes) then slice into 1-2cm thick slices, return to the baking tray and bake for another 5 minutes on each side (another 10 in total), or until golden brown. 

Ready for second bake

6. Cool on a wire rack, then serve with hot chocolate, coffee or tea – they’re perfect for elevenses as they're best dunked! They will keep for 3/4 days in an air tight container.

Versatile, delicious and very cute; they’d make a great present wrapped in shiny wrap paper and tied with ribbon or in a box with tissue paper – perfect!

Happy Baking, 

The Baking Ginger xx

Lemon, Almond and White Chocolate

Pistachio, Blackberry and Orange

Hazelnut and Milk Chocolate

Plain Chocolate and Orange

The Classics: Victoria Sponge with Jam and Cream

Sometimes the classics are the best, and you can’t go far wrong with a Victoria Sponge with raspberry jam and freshly whipped cream. I made this for our neighbour at our student house to say thanks for bringing our bins in for the past two years, and giving us vegetables from his garden.

It’s an all in one sponge, so is dead easy – literally put all of the ingredients in in one go and you’re done! The trick is not to mess around, I believe the key to a light and airy sponge is just to get on with it, so read the recipe first so you know what’s coming up.

Victoria Sponge with Jam and Cream

Classic Victoria Sponge

Ingredients:

6oz self raising flour

6oz caster sugar

6oz marg

1.5tsp baking powder

1 capful vanilla essence

3 eggs

Splash of milk

Filling/Topping:

caster sugar to dust

2/3 tbsp jam (raspberry is my fav)

250ml double cream (whipped)

2 x 8 in diameter cake tins (at least 2 inches deep), greased and lined

170oC fan oven, 180oC for all other ovens

Method:

1. Put the flour, sugar, marg, baking powder, vanilla essence, eggs and a splash of milk into a large mixing bowl.
2. Using an electric whisk (if you haven’t got one a wooden spoon and elbow grease will do!) beat the ingredients into a smooth batter, shouldn’t take longer than 2/3 minutes. I think the secret to a really light, moist sponge is not to over work the batter at this stage, so once everything is combined, stop mixing!
3. Evenly divide the mixture between your two greased and lined tins, cleaning the bowl out with a spatula so as not to waste anything. Using a palette knife smooth out the surface of the batter, and make a slight indentation in the centre of each to ensure an even rise.
4. Place side by side into the middle of your preheated oven for 15 minutes.
5. To test if the cake is ready insert a sharp knife into the centre of each cake (or, if you’ve got one, I use a knitting needle to leave as small a hole in your cake as possible), if it comes out clean it’s ready, if not put it gently back into the oven for another 5 minutes then test again.
6. Once cooked turn out of the tin onto a wire rack and leave until completely cold.
7. Once they’re completely cold pick which cake you want to be on top (I usually go for the one with the most even colouring/less visible holes from the knitting needle). On the cake making up the bottom of your sponge gently spread the jam, then move it to the plate you’re going to keep the cake on. You can also use a cake tin lid for this, and then use the tin upside to keep your cake in.
8. Whip the cream into soft peaks and spread over the jam. Put the top cake gently on top of the creamed cake, sprinkle generously with caster sugar (using a teaspoon and tapping the handle is the easiest way to get an even sprinkling). 

Like I said, you can't beat the classics, and there really is nothing better than a slice of this iconic cake with a cup of tea! 

Once you're happy with this basic recipe you can start to experiment with flavours, decorations and combinations of the two, but that's for another time!

Happy Baking,

The Baking Ginger xx