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
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
⅛ cup golden syrup
- Preheat the oven to 190°C and line a baking sheet with parchment paper.
- Mix the flour, sugar, baking powder, salt and spices in a large bowl.
- Make a well in the centre and add the eggs and syrup. Stir until incorporated.
- Place dough onto the prepared baking sheet in a log shape.
- Sprinkle sugar over the top of the log. Bake for 20 minutes until crisp around the edges and firm throughout.
- Remove from the oven and reduce the temperature to 160°C.
- Allow the log to cool. Slice into desired thickness and then cut each slice diagonally.
- Place the cookies back on the baking sheet and dry out for 15 minutes.