I am looking out of my window and there’s a heavy snowfall outside.
There’s nothing that gives me as much pure pleasure as just watching the snow fall and cover everything in a white blanket of snow except maybe the act of baking.
And this year I started early for one of the presents I love giving out the most are edible gifts which have the added advantage of being inexhaustible, that is, you can give the same thing every year and everyone will be delighted. I know I would be.
And there’s something so intrinsecally Christmassy about cranberries and white chocolate, they just go so well together like they were made for each other.
While I was organising myself I thought of starting out with biscotti because they keep really well for a long time.
This recipe has a bonus as well. It is made with vegetable oil in lieu of butter which makes it edible for those who are intolerant to butter. (I will never EVER use margarine *** shudder *** it’s one of my taboos).
White chocolate and cranberry biscotti – © Gabriela R.
Makes about 25 biscotti
1 organic egg
135g caster sugar
235g plain flour
1 tsp. baking powder
1 tsp. zest or juice of lemon (or vanilla extract)
100g good-quality white chocolate
50ml vegetable oil
2 tbsp. cold water
1. Preheat the oven to 150C/300F/gas 2.
2. Sieve together the flour, cocoa powder, baking powder and salt. Set aside.
3. Chop the chocolate coarsely. Mix with the cranberries and set aside.
4. Beat together the egg and sugar until pale and fluffy.
5. Add the flour to the egg and sugar mixture. Fold in with a spatula until well mixed.
6. Add the oil and water and work into a sticky dough.
7. Add the chocolate and cranberries to the mixture and shape into long rolls.
8. Put them on a baking sheet lined with greaseproof paper and bake them in the centre of the oven for 25 minutes (mine needed slightly less time). Take the rolls out of the oven and reduce the temperature to the lowest setting. You want to dry them, not burn them.
9. Cut the rolls into 1cm (½ in) slices. Transfer to a clean baking tray (with the narrowest part on the tray, ie standing) and leave to dry in the centre of the oven for another 20 minutes.