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gingerbread white chocolate biscotti Recipe


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     gingerbread white chocolate biscotti

Category   Desserts - Breads
Sub Category   None

250g Plain flour
1/2 tsp Baking powder
250g soft brown sugar
3 Eggs, medium
1 tbsp Ground ginger
3/4 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/4 tsp Ground cloves
1 tsp Vanilla extract
50g White chocolate chips
150g White chocolate, melted
Chocolate sprinkles, to decorate

1. Preheat the oven to 180C and line two large baking sheets with baking parchment. Using a stand mixer with the dough hook attachment, sift the flour and the baking powder together into the mixer bowl.
2. Add the sugar to the mixing bowl. Gently start to mix together. In a small bowl, gently beat the eggs and add slowly to the mix until it starts to come together. Add the ginger, cinnamon, nutmeg, cloves, vanilla extract and white chocolate chips.
3. Knead the mixture until it comes together and is smooth. Turn the dough out onto a lightly floured surface. Split the dough and shape into two logs. Place the logs on the lined baking trays and bake for 25 minutes. Remove the logs from the oven, and cool slightly to allow you to handle them. Using a large serrated knife, cut the logs into 2cm thick slices.
4. Place the slices on the baking trays, cut slice down. Return to the oven and bake for 10 minutes. Remove from the oven and turn over, and bake for another 10 minutes, until golden brown. Leave on a wire rack to cool. Add the white chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively melt in the microwave. Dip one end of the cooled biscotti into the white chocolate. Place on a sheet of baking parchment , scatter with chocolate sprinkles and leave to set.

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