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This can be a traditional recipe for the tremendous crunchy biscuit that everybody loves.
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Emma Bella Bassill
This can be a traditional recipe for the tremendous crunchy biscuit that everybody loves.
EARL GREY TEA, WHITE CHOCOLATE AND APRICOT BISCOTTI
Makes about 24-30 biscotti
Components
120g spelt, or plain all-purpose flour
¾ tsp baking powder
60g gentle brown sugar
Pinch sea salt
1 massive free-range egg, or 2 small ones
2 good high quality Earl Gray tea luggage, contents solely
75g white chocolate buttons
75g dried apricots, roughly chopped
Technique
Preheat the oven to 160C fan bake. Line a baking tray with baking paper.
Within the bowl of an electrical mixer, add the flour, baking powder, sugar, and salt and blend till mixed. Proceed so as to add within the egg – whether or not you’re utilizing one massive egg or 2 small, the combination ought to solely simply come collectively. Subsequent, add within the Earl Gray tea bag contents, white chocolate buttons and chopped dried apricots.
Combine till the whole lot is effectively included, being cautious to not overdo it.
Utilizing barely moist fingers, kind the dough right into a go browsing the lined baking tray.
Bake for about 25-Half-hour, then take out of the oven and permit to chill to room temperature.
Fastidiously switch the log to a chopping board, and, utilizing a pointy knife, minimize it up into 1cm thick slices.
Scale back the oven temperature to 140C.
Switch the biscotti slices again to the lined baking tray, and place within the oven for 15-20 minutes, or till agency and crunchy.
Retailer in an hermetic container, or cookie jar, for as much as 10 days.
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