Makes: 24 Biscotti Oven: 160 °C / 325 °F
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.