Choc chip coffee biscotti recipe

This choc chip coffee biscotti recipe opened my eyes to the flavours you can have in biscotti. Before this recipe, I had only tasted Brooke’s cranberry and pistachio biscotti, which is amazing. But this coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon might be my new favourite!

We opted to use milk chocolate chips, however, you could use dark chocolate if you want to make it a bit healthier. Adding toasted walnuts delivers a slight hint of bitterness that cuts through all that sweetness, and adds a second layer of crunch.

The coffee biscotti’s crisp and crunchy texture comes from baking the cookies twice. The first baking sets the dough, while the second baking dries it out. The biscotti’s instantly recognizable long curved shape comes from forming the dough into a log and then cutting the log into slices after the first baking. The slices of biscotti are then baked until most of their moisture is removed.

Vary the length of the second bake to change the texture of your biscotti recipe. If you like a hard and crunchy biscotti, perfect for dipping in your coffee, you can bake them a bit longer than we did in the recipe. These cookies do store for several weeks in an airtight container making them perfect for unexpected guests or for keeping at your desk at work.

I love my coffee so there is only one thing better than drinking a coffee, drinking a coffee while eating a piece of this choc chip coffee biscotti!

Recipe adapted from Crumb.

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Coffee biscotti – Recipe Instructions

Choc chip coffee biscotti recipe
 
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Coffee biscotti made with a combination of coffee, chocolate, walnuts, and cinnamon.
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 40
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 1 tsp instant coffee granules
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup cold (cut into small cubes)
  • 1 cup milk chocolate chips
  • ½ cup chopped toasted walnuts
  • 3 eggs, lightly beaten
  • Egg wash (1 egg, lightly beaten with 2 tbsp milk)
Instructions
  1. Preheat oven to 180 Celsius (350F). Line two large baking sheets with parchment.
  2. In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, coffee granules, and salt. Using a pastry cutter or 2 knives, cut in the butter until the mixture is fine and crumbly.
  3. Stir in chocolate chips, walnuts, and eggs until the dough is just barely moistened. Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times.
  4. Using floured hands, divide the dough into quarters. Shape each quarter into a 9" long roll. Place two rolls 4 inches apart on each of the prepared cookie sheets, gently flattening each one into a 2" wide slab. Brush the top and sides with egg wash.
  5. Bake in preheated oven for 30 minutes, or until the top of the slabs feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slabs on a wire rack to cool for 10 minutes.
  6. Once the slabs are cool enough to handle, cut crosswise into ½ inch thick slices. Place slices upright, inch apart, on cookie sheets.
  7. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn biscotti over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center – don’t worry, they’ll harden up once they cool). Transfer to a wire rack to cool completely, then store in airtight containers.

 

Apple and sultana hot cross buns

Hot cross buns are a must at Easter time.  Traditionally we eat these tasty spiced buns on Good Friday, however, each year they are available to buy in the shops earlier and earlier (the supermarket chains roll them out straight after Christmas is over).  Apple and sultana hot cross buns provide a new twist on an old favourite.

Traditional hot cross buns are usually made with currants or raisins and flavoured with mixed spice.  To make our recipe we used granny smith apples and sultanas to add a new twist on the classic recipe.  I like my hot cross buns spicy so Brooke added an extra tablespoon to this recipe.

Baking these treats the delicious smell of mixed spice filled the apartment.  After making the dough, letting it rise, kneading it again, and dividing it into your buns.  You need to let to dough rise once more in the baking dish before adding the traditional flour paste lines as crosses on the dough.  After all this, bake your buns in a moderate oven for around 30 minutes or until cooked through.

To give the buns a nice glossy finish you need to make a simple glaze.  Heat a few tablespoons of apricot jam in a bowl in the microwave for a few seconds until runny and then brush over the hot cross buns with a pastry brush.

These apple and sultana hot cross buns are a delicious treat, perfect for breakfast or a snack with a cup of tea.

If your looking for another twist on the traditional hot cross bun then try our cranberry and apricot hot cross buns.

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Apple and sultana hot cross buns – recipe instructions

Apple and sultana hot cross buns
 
Check out this recipe for rustic hot cross buns made with mixed spice, apple and sultanas.
Author:
Recipe type: Baking
Cuisine: British
Serves: 12
Ingredients
Buns
  • 4 Cups Plain Flour
  • 14 g Dried Yeast
  • ¼ Cup Caster Sugar
  • 3 Tsp Mixed Spice
  • Pinch of Salt
  • ¾ Cup sultanas
  • ¾ Cup granny smith apple, diced
  • 40 g Butter
  • 300ml Milk
  • 2 eggs, lightly beaten
Flour paste
  • ½ Cup Plain Flour
  • 4 to 5 Tbsp water
Glaze
  • 1 Tsbp Water
  • 2 Tbsp apricot jam
Instructions
  1. Combine flour, yeast, sugar, mixed spice, salt and apple and sultanas in a large bowl.
  2. Melt butter in a small saucepan over medium heat. Add milk. Heat for until lukewarm.
  3. Add warm milk mixture and eggs to fruit mixture. Using a flat-bladed knife, simply cut the knife through the dough until it almost comes together. Using clean hands to finish mixing to form a soft dough.
  4. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.
  5. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1½ hours, or until dough doubles in size.
  6. Line a large baking tray with non-stick baking paper.
  7. Punch dough down to its original size. Knead on a lightly floured surface until smooth.
  8. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm place for 30 minutes, or until buns double in size.
  9. Preheat oven to 190°C.
  10. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick.
  11. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses.
  12. Bake for 25 to 30 minutes, or until buns are cooked through.
  13. Make glaze: Heat a few tablespoons of apricot jam in a bowl in the microwave for a few seconds until runny and then brush over the hot cross buns with a pastry brush.
  14. Serve warm or at room temperature.

 

Florentine biscuits

A few months ago we went on a picnic at the beautiful King’s Park in Perth with Brooke’s parents. To finish off with a sweet treat, Brooke’s Mum had brought along some Florentine biscuits. What’s not to love about this ultimate biscuit? A Florentine biscuit or Florentines are made of nuts (most typically almond or hazel), glacier cherries, dried fruit and they are often coated on the bottom with chocolate. They are rich and indulgent and should have a nice crunch when you bite into them. Their toffee-like texture and combination of Cornflakes in our recipe will also give you flashbacks to your childhood memories of Honey Joys – only now with a grown-up twist.

Most recipes use melted butter, sugar, and honey as their binding agent. For us, we used a good old can of condensed milk. When adding your condensed milk, the key to making a successful Florentine is to ensure you coat the mixture enough to bind the ingredients. Adding too much will weigh your biscuit down or leave it soggy. You want to ensure you have the satisfying crunch at the end! If you are worried you have added too much condensed milk, you can stir through some extra cornflakes to help absorb some of the additional liquid.

Once your mixture is ready, spoon the mixture onto a lined baking tray or into a greased muffin tray like we did. Using the muffin tray keeps the biscuits in a nice uniformed shape and ensures you end up with 24 biscuits. Baking on a low heat for 10-12 minutes till golden-brown, will ensure you have a lovely chewy and crisp little caramel treat.

Once removed from the oven, you can take these biscuits to another level adding a thin layer of dark chocolate on the bottom. Allow the chocolate to set then enjoy these decadent coffee shop biscuits with a cup of tea or coffee.

Looking for another biscuit or cookie recipe then try our ginger nut biscuits, cranberry pistachio biscotti or oatmeal raisin cookies.

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Florentine biscuits – Recipe Instructions

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Florentine biscuits
 
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A Florentine biscuit or Florentines are made of nuts (most typically almond or hazel), glacier cherries, dried fruit and they are often coated on the bottom with chocolate.
Author:
Recipe type: Buscuits
Cuisine: British
Serves: 24
Ingredients
  • 3 Cups Cornflakes
  • 110g almonds (slivered/ sliced)
  • ½ cup chopped glacier cherries
  • ½ cup currants
  • ⅔ can condensed milk
  • Dark chocolate for drizzling
Instructions
  1. Preheat oven to 160°C.
  2. Combine the cornflakes, almonds, cherries, currants and condensed milk in a bowl. Mix until the ingredients are evenly coated.
  3. Spoon the mixture into a greased muffin tray and press lightly to ensure they are compact.
  4. Bake for 10-12 minutes until light golden brown, then set aside on a wire rack to cool.
  5. Melt the chocolate and drizzle over biscuits or dip the bottom. Place the biscuits chocolate side up, on a wire rack until set.

 

Simple Gingerbread Cookies

In our house Christmas time is all about the baking. Brooke baking and me eating, that is. It’s a great balance! Although we have a few “go to” recipes this time of year; Cranberry and Pistachio Biscotti, Apricot Balls and of course Choc Mint Fudge! You cannot go past a Christmas classic like Gingerbread. These simple gingerbread cookies are really easy to make and they turn out perfect every time. The dough can also be rolled and cut into any shape which makes it a great activity for those who have kids.

Like a true Australian, this recipe for Gingerbread cookies uses golden syrup, not molasses which is commonly used in all American recipes. You start with butter, brown sugar and golden syrup melting in a pot then incorporating the flour, egg and spices! When we make anything with spice (like our Ginger Nut Biscuits) we like a lot of flavour. For our spice combination we used ground ginger, cinnamon, nutmeg and ground cloves, which will leave your house filled with the smell of Christmas once you’re done.

The most important steps to remember when making these biscuits is you must allow enough time for the dough to chill. This will stop the shapes from shrinking when you bake them. For those who are time poor (or impatient like Brooke) I would suggest you portion the dough into quarters and wrap each quarter separately allowing it to chill faster. The other tip is ensuring you get the perfect colour on your shapes. To avoid overbrowning, remove the gingerbread from the oven when it is a light golden colour. The biscuits may look soft, but they will firm up once cooled.

Once you have your biscuits ready to bake, place the cut-out dough onto a lined baking sheet. They won’t really spread (if chilled properly). They should take about 10-12 minutes in the oven for smaller shapes or 12-15 minutes for larger shapes, or until golden brown. Set aside trays to completely cool before decorating with royal icing.

Royal icing sets hard making it perfect for icing cookies, biscuits and for adding a decorative touch to your gingerbread men, Christmas trees or stars!

Simple Gingerbread Cookies RecipeSimple Gingerbread Cookies DoughSimple Gingerbread CookiesSimple Gingerbread CookiesSimple Gingerbread Cookies

Simple Gingerbread Cookies
 
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These simple gingerbread cookies are really easy to make and they turn out perfect every time.
Author:
Recipe type: Cookies
Cuisine: Australian
Serves: 40
Ingredients
Gingerbread Cookies
  • 150g butter, softened
  • ½ cup brown sugar
  • ½ cup golden syrup
  • 1 Egg
  • 3 cups plain flour, sifted
  • 1 tbs ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp group nutmeg
  • ¼ tsp ground cloves
Royal Icing
  • 1½ cups pure icing sugar, sifted (see note)
  • 1 eggwhite
  • ½ teaspoon lemon juice
Instructions
Gingerbread cookies
  1. Preheat oven to 180ºC. Line baking tray with baking paper.
  2. Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly. Transfer the butter mixture to a medium bowl. Add the egg and whisk to combine. Stir in the sifted flour and spices. Turn onto slightly floured surface and knead until smooth. Divide the dough into quarters, wrap with plastic and place in the fridge for at least 30 mins or until firm.
  3. Roll each portion out onto a lightly floured surface (or between two sheets of baking paper) to a 3mm thick disc. Cut out your desired shapes. Place onto the lined trays. Bake for 10-12 mins for smaller shapes or 12-15 mins for larger shapes, or until light golden. Set aside on trays to cool completely.
  4. To decorate, prepare royal icing and decorate your shapes for a festive touch.
Royal Icing
  1. Lightly whisk eggwhite and lemon juice together in a bowl. Gradually add icing sugar, whisking until smooth and combined.
Notes
Divide your icing adding a few drops of colouring if you wish to decorate your gingerbread with a few colours!

 

Blueberry and Lemon Loaves

Now for those of you who have seen our recipe for Blueberry and Lemon cupcakes, this is not a repost. It is just a fact we love the combination of blueberries and lemon together! We love them so much we bought a dwarf lemon tree and also a blueberry bush the other weekend.

It is currently blueberry season in Australia and at the moment and we cannot resist the punnets when we are at the shops or markets. As a result have ended up with an abundance of blueberries in the fridge! For those of you who know Brooke is a fan of all things lemon, there are always a couple of lemons in the fruit bowl as well making this simple recipe a perfect treat to make on a lazy weekend.

This recipe is courtesy of Live Well Bake Often and is made as one loaf. However, due to time restrictions we decided to make this into 8 small loaves, which for the two of us works perfectly for a snack to take to work during the week.

Blueberry and lemon loavesBlueberry and lemon loaves recipesBlueberry and lemon loavesBlueberry and lemon cake recipeBlueberry and lemon loavesBlueberry and lemon loaves recipe

Blueberry and Lemon Loaves
 
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Blueberry and Lemon Loaves perfect for a snack to take to work during the week.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 2 cups all-purpose flour + 1 tablespoon, divided
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup. vegetable oil
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup plain greek yogurt (or sour cream)
  • Zest & juice of 1 lemon
  • 1 cup blueberries
  • Lemon Glaze
  • ¾ cup icing sugar
  • 1-2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 180°C. Spray a 9x5 loaf pan or small 8 loaf tin with cooking spray and set aside.
  2. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside (this helps to prevent the blueberries from sinking).
  3. In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
  4. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.
  5. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  6. Lightly fold the blueberries into the batter.
  7. Pour batter into prepared loaf pan and bake for 15- 20 minutes. The loaves will be finished when a skewer inserted into the center comes out clean.
  8. Once loaves are finished, remove from oven and allow to cool for about 10 minutes in the baking tin. Remove from baking tin and transfer to a wire rack to cool completely.
  9. Once loaves are cool, whisk together the icing sugar and lemon juice. Start with half the lemon juice and whisk well. If your mixture is too thick, slowly add the rest of the juice.
  10. Using a spoon, drizzle the glaze on top of your loaves. The glaze should harden up a little more after about 15-20 minutes