DOUBLE CHOCOLATE AND GINGER BISCOTTI

Whether these are intended as a gift to another, or a treat for yourself, no Christmas coffee should be without a biscotti to dunk. These aren’t incredibly sweet, but the chocolate flavour is fulfilling and the warmth from the ginger is comforting.

Ingredients - makes 28

  • 230g plain flour
  • 20g cocoa powder
  • 150g caster sugar
  • 125g milk chocolate chips (or a mixture of milk and white)
  • 2 large eggs
  • 2tbsp milk
  • 50g stem ginger from a jar, finely chopped

Essential Equipment

  • Large baking sheet, lightly greased 

Method

Preheat the oven to 200C/180C fan/gas mark 6. In a mixing bowl, toss together the flour, cocoa powder and sugar until evenly dispersed, then stir through the chocolate chips.

In a small cup, beat together the eggs and milk, and add the chopped stem ginger. Pour this into the dry ingredients and bring together, with your hands, into a fairly smooth dough. This takes a little bit of kneading and force, but it will come together.

Roll the dough into a fat sausage about 28cm/11-inch long, place onto the baking sheet and flatten down slightly. Bake for 25 minutes, then remove from the oven and with a sharp serrated knife, gently but firmly slice the biscotti into thin pieces about 1cm thick. Place these, flat onto the baking sheet and bake for a further 15 minutes.

Remove from the oven and transfer to a wire rack to cool.