I didn’t think it was possible to make the simple biscotti biscuit any more festive but these Vegan Christmas Cake Biscotti do just that! As well as having every flavour of Christmas in one little biscuit, they are vegan-friendly! This fantastic recipe comes from Midge at The Peachicks Bakery and it’s one that all guests over Christmas can truly enjoy.
Don’t let the long list of ingredients put you off – biscotti is actually quite straight forward. Although it may seem like there is a lot of ingredients, each one adds it own little festive flavour making it worth including. And with biscotti being easy to make in batches, these serve as the perfect gift for those whom you’d otherwise be unsure what to give, as well as a great treat to keep on reserve for those unannounced visitors you’re guarnteed to have over the festive period.
Here’s what Midge has to say about her Vegan Christmas Cake Biscotti recipe:
Christmas is a great time of year but with all those extra presents to sort out for the kids teachers, friends and other randoms, handmade gifts are an ever popular idea. My best advice is something that can be made in bulk, in advance and with extra ingredients that can be changed depending on what is in your cupboard! And here it is – my Essential Vegan Christmas Cake Biscotti Recipe, can be made in advance and kept in pretty cellophane bags ready to hand out (also makes lovely goodie bags!) These have all the flavours of Christmas Cake in a yummy, dunkable biscotti filled with cranberries, dark chocolate chunks and brazil nuts then topped with white chocolate drizzle and grated lemon zest!
Vegan Christmas Cake Biscotti
- 75 g Dairyfree margarine Vitalite Pure etc
- 175 g Soft Brown Sugar
- 1 tbsp Golden Syrup
- 2 tbsp Sunflower or Vegetable Oil
- 30 g Dried Cranberries
- 30 g Sultanas or Raisins
- 30 g Brazil Nuts roughly chopped
- 30 g Glace Cherries quartered
- 50 g Vegan Dark Chocolate Chunks
- 150 g Plain Flour
- 200 g Self Raising Flour
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 2 tbsp Ground Chia Seeds mix into flour
- 20 ml lemon Juice
- 30 ml Dairyfree Milk
- Pre-heat the oven to 160°c and line a baking tray with greaseproof paper.
- In a small bowl mix the dried fruit, chocolate and nuts together with the ginger, cinnamon and a tablespoon of the flour. Set aside for later.
- In a large mixing bowl, cream together the butter, sugar and golden syrup until pale and fluffy. It probably won't look like it has gone pale as the brown sugar and golden syrup will make it a darker colour.
- Into the butter & sugar, fold the mixed dried ingredients, flour/chia seed mix and vegetable oil until it begins to form a dough.
- Tip the dpough out onto a board and knead together into a ball. Separate into two equal sausage shapes, about 5-6 inches long and lay next to each other on the pre-lined baking baking tray.
- Bake for 35 minutes until golden brown on top. The sausages will still be squidgy so set aside somewhere until cooled.
- Once completely cooled, use a serrated knife to gently slice across each sausage at a slight anle into Biscotti about one inch thick.
- Spread the sliced Biscotti out onto the tray, lie then on their sides and cook for another 10 minutes. Turn over onto the other side and bake for a further 10 minutes. Be careful that the fruit does not burn - if it looks like it is then cover with a bit of foil or turn the oven down.
- Allow to cool completely and drizzle with melted white chocolate before sprinkling on lemon zest. For an extra sparkly festive decoration you could add some little snowflake decorations, chopped praline or popping candy!