Makes: 24 Biscotti Oven: 160 °C / 325 °F
Preparation Time: 1 hour 30 minutes Baking Time: 10 – 15 minutes
Preparation Time: 1 hour 30 minutes Baking Time: 10 – 15 minutes
Ingredients
| 180 | g | Margarine / Butter |
| 125 | ml | Sugar (½ cup) |
| 1 | Large egg, beaten | |
| 360 | g | Cake flour (3 x 250 ml / 3 cups) |
| 2 | ml | Salt (¼ tsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 60 | ml | Lukewarm water (¼ cup) |
| 60 | ml | Lukewarm milk (¼ cup) |
| 5 | ml | Vanilla essence (1 tsp) |
| 45 | ml | Nuts, chopped (3 tbsp) |
| 45 | ml | Sultanas (3 tbsp) |
| 6 | Red cherries, chopped | |
| 6 | Green cherries, chopped |
Method
- Beat margarine and sugar until light and fluffy.
Add beaten egg and mix. - Mix dry ingredients as well as the Anchor Instant Yeast together.
- Mix the milk and water together and add the dry ingredients and liquid alternately to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic. Cover with greased plastic and rest for 10 minutes.
- Knock the dough down and add nuts, sultanas and cherries, mixing well. Divide in 2 pieces and roll into a roll, flatten the top into an oval shape. Wrap in greaseproof paper and place into the fridge for 30 minutes.
- Remove from the fridge and cut into finger width slices. Place side ways on a baking tray, cover and allow to rise for 10 minutes.
- Bake at 160 °C / 325 °F for 10 – 15 minutes.
