Wednesday, 30 January 2013


Try saying that fast. I suppose I could have called these ‘Miner’s Biscotti’, the biscuit version of my Miner's Flapjack, but the two words don’t really fit together. Instead, they’re this because of the deep cinder toffee flavour you get, complimented with the dark chocolate. It’s a nice change from the usual addition of nuts in biscotti’s, whilst still having the crunch when the cinder toffee cools and solidifies after it turns into molten pools in the oven. This blog is doing nothing to convince people I’m not obsessed with cinder toffee (honeycomb), but it really is one the coolest things you’ll ever make!

For the cinder toffee
50g sugar
2 tbsp golden syrup
1 tsp bicarbonate of soda

For the biscotti
200g flour
200g sugar
3 tbsp cocoa powder
1 tsp baking powder
50g dark chocolate, chopped into chips
3 eggs 

Makes 15

Preheat oven 160fan/180c/4.
 Begin by making the cinder toffee. Mix the golden syrup and sugar in a small pan, bring to boil and cook for around 1-2 minutes. You don’t want it too dark because it cooks further in the oven. Take off the heat and whisk in the bicarb, don’t be alarmed by the growing foam substance, this will make the air pockets in the cinder toffee. Quickly pour this mixture onto a baking sheet and leave to stand until it hardens, this can take around 5 minutes. I usually pop it into the fridge for 5 minutes as well to properly harden.

 In the meantime line another baking tray with greaseproof or baking parchment and lightly grease it. Mx the flour, sugar, cocoa and baking powder. Stir together until all the mixture in a light brown, then mix in the chocolate chips. Lightly beat each egg before adding to the dry mixture one by one until a rough dough forms when mixed in. Break the honeycomb into pieces the size of the chocolate chips and lay on a surface. Kneed the dough into the honeycomb, making sure its equal distributed.

Divide the dough in two and shape each into a long, but reasonably thick sausage. At this point it does not look attractive, but on the flipside it smells great. Put each onto the baking tray spaced about 10cm apart as they will flatten and expand then bake for 25 minutes, but after 10 lay a piece of baking paper over the tray to stop the honeycomb from scorching.

Remove from oven and leave to cool for 10 minutes before slicing with a serrated knife diagonally into biscuits. Transfer onto a new, or two new baking trays lined with greaseproof and bake for a further 15-20 minutes, once again covered completely with baking paper. Once baked the biscotti’s will be firm but if there is a slight give this will go when left to cool completely on a baking tray, leaving you with a super crisp biscotti. Enjoy with a cup of tea.

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