Gingerbread Biscotti

I have been finding so many great recipes on my foodie friends blogs of late and this recipe which tastes just like Christmas was no exception.  I stopped everything I was doing to get into the kitchen to make Gingerbread Biscotti right away.  They are fantastic.  I amended the recipe ever so slightly; Greg’s recipe calls for Molasses which I do not have on hand so swapped it out with syrup plus I halved the recipe which worked out perfectly.  Like Greg explains, this mixture is wetter than most biscotti mixtures, so don’t be alarmed when it seems to spread a bit when you put into the oven to bake.  These tasty treats make for a great Christmas pressie too.  Thanks for the recipe Greg.

Slightly amended from Rufus’ Food and Spirits Guide

Ingredients

1¼ cups all purpose flour
½ cup brown sugar
1 tsp baking powder
½ tsp salt
½ tsp ground ginger
½ tsp cinnamon
¼ tsp mixed spice
2 eggs
⅛ cup golden syrup

Method

1. Preheat the oven to 190°C and line a baking sheet with parchment paper.
2. Mix the flour, sugar, baking powder, salt and spices in a large bowl.
3. Make a well in the centre and add the eggs and syrup.  Stir until incorporated.
4. Place dough onto the prepared baking sheet in a log shape.
5. Sprinkle sugar over the top of the log. Bake for 20 minutes until crisp around the edges and firm throughout.
6. Remove from the oven and reduce the temperature to 160°C.
7. Allow the log to cool.  Slice into desired thickness and then cut each slice diagonally.
8. Place the cookies back on the baking sheet and dry out for 15 minutes.

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