This is the first batch of goodies I have in store for Sunday and well, the rest of it is happening and I'll get round to blogging about it. All I can say is that it'll be a busy week ahead and really, I'm enjoying every minute of it!
I mentioned earlier about my dilemna with my one oven at home. It's great that I have my aunt on board helping me out with the catering (that makes two of us and two ovens) but as much as I can hope to get another oven, I've decided one is all that I have and I'm going to have to work with it. So a week out, I've decided to start with biscotti; once baked, biscotti can keep up to to one month in an air tight container which works out perfectly for me. It means I can get started rather having to do all the baking the day before.
Preheat oven to 180 degrees. Line a baking tray.
Whisk 110g dark brown sugar and 1 egg in a bowl until combined.
Sift in 75g plain flour, 35g self raising flour, 4tsp ground ginger abd 1 tsp ground cinnamon.
Add to it 115g coarsely chopped crystallised ginger.
Stir to combine.
Shape dough into a 20cm log; place on the lined tray and bake for 30 minutes. Cool on tray.
Reduce oven to 150 degrees.
Using a serrated knife, cut log diagonally into 5mm slices. Place slices on the lined oven trays and bake for a further 30 minutes.
Turn the biscotti halfway through baking.
Cool on wire racks.
Cooking with crystallised ginger (or ginger for that matter) isn't my usual kind of thing but the catering this weekend has given me the opportunity to try a few new flavours. Apparently there'll be about 150 people there, most of them being adults and I figured ginger is more of an adult flavour and amongst all the people there, some will like it, I hope.
Personally, I don't mind the ginger in this biscotti. The bite of the ginger gives this biscuit a real kick and I guess I'm hoping to produce a few standout items which will get noticed this Sunday and this is probably going to be one of them. I'll do a few good old favourites and well, posts of those will follow!