Bit of a mouthful, right? BUT SO GOOD.
My life is feeling really complete right now, because GREAT BRITISH BAKE OFF HAS RETURNED. I get so excited when it’s on, honestly it’s like the highlight of my week. I was aiming to do a bake along for every episode but I was out of eggs for cake week and it one of those days where you slob around and look like a tramp, so leaving the house to purchase some wasn’t an option. So we’ll hush hush over that one.
This week was biscuit week which is one of my favourites, mostly because bread/ pastry/ patisserie REALLY stress me out. I can’t even watch it without getting anxious, never mind being in that tent (what possesses those people!) The first challenge was to make a ridiculous amount of biscotti, and seeing as I’m not prepared to bake an edible biscuit box or a batch of arlette this is what I’m rolling with. Has anyone actually seen an arlette before??
Biscotti literally translates as ‘twice-cooked’, and it’s traditionally packed with almond and other combinations of fruit and nuts. Nowadays you can pack most things (within reason) into them so, obviously, chocolate. I also chopped up some whisky flavoured soft caramels to fold in and sprinkled sea salt on top too so they’re super indulgent, but also super good. Cocoa from the Caribbean goes really, really well with salty flavours so I went with Hotel Chocolat’s Saint Lucia Island Growers 100%, but if that’s too much than go for the 78%.
SLIGHTLY ADAPTED FROM JELLYTOAST
- 1/4 cup sugar
- 2 large eggs
- 2 cups plain flour
- 1/2 teaspoon bicarb of soda
- 1/4 teaspoon salt
- 3/4 cup dark chocolate, chopped
- 10 soft caramels, chopped, I used whisky flavoured ones (old pulteney)
- sea salt, to sprinkle
- Preheat the oven to 150C and line a baking tray with parchment paper.
- In a mixer beat together sugar and the eggs. Add the eggs individually and beat well after each addition.
- In a another bowl, sift together the flour, soda and salt. With the mixer on low, gradually add the dry ingredients into the wet and mix until just combined.
- Fold in 2/4 cups of chocolate and all of the caramel until evenly distributed.
- Divide the dough into 2 and form into logs of about 10-12 inches. Pat down a little and bake for 35 minutes.
- Remove from the oven and leave to cool for 10 minutes.
- Slice into equal pieces, lay out flat and bake for 10 minutes. Then flip them over and bake for a further 10 minutes.
- Remove from the oven and leave to cool completely on a wire rack.
- Melt the remaining chocolate and drizzle over the cooled biscotti. Sprinkle with sea salt and leave to set.