Chocolate coated fennel rusk biscotti.
We love any excuse to celebrate an occasion in our house, especially if it means eating something sweet. So this year for holi, I have made three fusion deserts for you to enjoy. To kickstart the series, the first is a sweet Indian biscuit.
Based on the traditional cake rusks, that are still available to buy in Indian supermarket, these finger biscuits and just made for dunking in tea or milk for the younger ones. I decorated mine with a combination of sprinkles and the traditional sugar coated fennel which is often eaten after a big Indian meal. These would be a fabulous alternative to enjoy with your after dinner coffee or tea. You can purchase this from any Indian supermarket and it is often eaten to aid with digestion, either in whole or tea form. I freshly ground mine for this recipe at home, using a morter and pestel, this way it was
Ingredients
115g Stork
115g Caster Sugar
2 Eggs
1/2 tsp Vanilla extract
1 tsp ground Fennel seeds
100g Plain Flour
1/2 tsp Baking Powder
40g Ground Almonds
40g Milk/Dark Chocolate
2 tbsp of Colourful Sprinkles/Sugar coated Fennel Seeds
Method
Makes 24 biscotti
Preheat the oven to 160c fan and grease a 8inch x 8inch tin.
Preheat the oven to 160c fan and grease a 8inch x 8inch tin.
- Cream together the stork and sugar in a stand mixer for around 4 minutes
- Whisk the eggs and add in, mix for 2 minutes.
- Add in the vanilla and fennel seeds
- Sift the flour, baking powder and almonds in.
- Place in baking tray and bake for 30 minutes
- Allow to cool in tray for 5 minutes before turning out onto a rack and leave to cool completely for around an hour.
- Cut into thin slices and Pre heat oven to 150c fan
- Place slices onto baking tray so all lying flat and bake for another 30 minutes.
- Allow to cool again.
- Melt chocolate and dip in cooked biscotti, topping with sprinkles or sugar coated fennel.
- Allow chocolate to set before enjoying.
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