Honeycomb and milk chocolate biscotti - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Easy
Ingredients
- 250 g Honeycomb broken into small chunks
- 340 g Unrefined golden caster sugar
- 320 g Plain white flour
- 2 Eggs large
- 1 tsp Baking soda
- 1 tsp Vanilla extract
- ½ tsp Salt
- 100 g Milk chocolate chips
- 2 Egg white(s) (free range)
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1
Preheat the oven to 190˚C (fan 170˚C, gas mark 5) and grease a large baking tray.
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2
Cream together the sugar, eggs and vanilla in a large bowl. Sift in
the flour, baking powder and salt, and stir until combined. Then stir
in the chocolate chips and your desired amount of honeycomb.For this step you'll need:
- 340g Unrefined golden caster sugar
- 1tsp Vanilla extract
- 320g Plain white flour
- ½tsp Salt
- 100g Milk chocolate chips
- 250g Honeycomb broken into small chunks
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3
Form the dough into a log shape and place in the centre of your large baking tray. You can brush with egg whites to give the biscotti a golden brown colour.
For this step you'll need:
- 2 Egg white(s) (free range)
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4
Bake for 35 minutes until golden brown. Remove and allow to cool completely and harden on the tray.
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5
Then, using a knife, diagonally cut the log into thin slices. Place the
individual biscotti’s back onto the tray and bake for a further ten minutes. -
6
Turn the slices over and bake again for a further five minutes. Allow to cool completely and then enjoy.