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Gingerbread Biscotti

Gingerbread Biscotti

By OcadoLife
Published on 12 November 2024
“My grandma was seriously dedicated to ginger. I think she’d have loved these biscotti-inspired twice-baked biscuits,” says Nicola Lamb, biscuit fiend, pastry chef and author of new baking bible Sift who created this Gingerbread Biscotti recipe. “I’ve formulated these so they won’t break your teeth when you bite into them! They’re ideal for rustling up ahead of time and make a great gift.”
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Time and servings

1 hr 5 minsTotal time
15 minsPrep time
50 minsCooking time

Ingredients

  • 80g unsalted butter, softened
  • 60g soft light brown sugar
  • 20g golden syrup
  • 2 large eggs (approx. 110g)
  • 200g plain flour
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt flakes
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 0.5 tsp ground cardamom
  • 125g crystallised ginger, chopped into 5 mm pieces
  • 2 tbsp demerara sugar, for sprinkling
  • 180g chocolate (dark, milk and/or white), melted (optional)

Method

  • Step 1

    Preheat the oven to 190°C/170°C fan/gas 5. Line a large baking tray with baking paper. In a mixing bowl, cream together the butter, light brown sugar and golden syrup with an electric whisk for about 2 mins, until fluffy and well mixed. Scrape down the sides of the bowl and add the eggs.

  • Step 2

    In a separate bowl, combine the flour, baking powder, salt, ginger, cinnamon, nutmeg, allspice, cardamom and crystallised ginger. Tip the dry ingredients into the butter mixture; continue mixing to form a wet dough.

  • Step 3

    Divide the dough evenly into 2 pieces and shape into rough, 5 cm-diameter sausages. Place on the lined tray and sprinkle with demerara sugar. Leave a good gap as they will spread and rise slightly in the oven. Bake for 25-30 mins, until pale golden and slightly cracked on the surface. Remove from the oven and leave for 10 mins, until cool enough to handle. Reduce the oven temperature to 160°C/140°C fan/gas 3.

  • Step 4

    Using a serrated knife, slice the logs on the diagonal into approx. 16-20 2 cm-thick pieces. Return to the tray and bake for a further 25 mins, turning halfway. Transfer to a rack to cool.

  • Step 5

    For a finishing touch, if you like, dip the cooled biscotti in melted chocolate – try dipping either just the bases or half vertically. Leave to set on a lined tray. Store in an airtight container for up to 2 weeks.

  • Step 6

    Recipe Tip: Allow extra time for cooling. The biscotti oven timings will give you crisp, tender biscuits. For a harder biscuit, bake the sliced biscotti for 10-15 mins more, but note that they harden as they cool.