Gingerbread Biscotti and Crunch Cake Bars recipe

Gingerbread Biscotti recipe

This Italian-inspired biscuit embodies everything we love about British biscuits. Try them with some deliciously dark coffee for a Christmassy treat.

Ingredients:

  • 275g plain flour
  • 200g caster sugar
  • 120g wholemeal flour
  • 80ml vegetable oil
  • 3 eggs
  • 4 tbsp. treacle
  • 1 tbsp. baking powder
  • 1.5 tbsp. ground ginger
  • ¾ tbsp. ground cinnamon
  • ½ tbsp. ground cloves
  • ¼ tbsp. ground nutmeg

Gingerbread Biscotti recipe

Directions:

  1. Preheat the oven to 190C/gas mark 5. Grease two baking trays.
  2. In one bowl, beat together the eggs, treacle, oil, and sugar.
  3. In another bowl, sift together the flours, spices, and baking powder.
  4. Mix the flour mixture into the egg mixture and mix with your hands if needed until you have a stiff dough. It shouldn’t be too sticky. If it is, add a little more plain flour into the mixture.
  5. Divide this dough in half. Roll it out to about the length of biscotti, around 10cm. Flatten this until it is around 1cm thick.
  6. Pop it onto the baking tray and cook in the oven for 25 minutes.
  7. Take these out of the oven and set to one side to cool. Once cool, cut into slices that are around 1cm thick. Pop these back into the oven for around 7 minutes to crisp them up further.

Instead of putting them back into the oven, you could also fry them in a pan in butter until golden. These wouldn’t strictly be biscotti, but they still taste delicious. You could also sprinkle them with brown sugar before putting them back into the oven.

Gingerbread Crunch Cake Bars recipe

These are a nice alternative way to enjoy the taste of ginger, with different texture. Try them with a cup of coffee mid-afternoon for a deliciously filling snack.

Ingredients:

  • 250g plain flour
  • 200g caster sugar
  • 115g margarine
  • 225g buttermilk
  • 2 tbsp. black treacle
  • 1 egg
  • 1 tbsp. ground ginger
  • 1 tsp. ground cloves
  • 1 tsp. bicarbonate of soda
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • Pinch of salt

Gingerbread Crunch Cake Bars recipe

Directions:

  1. Preheat the oven to 190C/gas mark 5.
  2. Make sure the inside of the 23cm square cake pan is greased.
  3. Cream together the sugar and margarine. Add the flour, spices and salt. Give this a mix until it resembles dough. Once it resembles dough, divide it in half. Set half aside.
  4. To the other half, add in the buttermilk, vanilla extract, bicarb, baking powder, treacle, and egg. Give this a good mix. Spread over the bottom of the cake tin.
  5. Put the other half of the dough you set aside earlier on top of this one. Spread out so you have two equal layers.
  6. Cook for thirty minutes.

Once fully cooled, cut these into bar sized pieces. You could also wrap these in cellophane and pop them in your lunchbox, or give them as gifts.

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