Vegan Christmas Cake Biscotti
PRINT RECIPEINGREDIENTS
- 75 g Soft Margarine (or Butter) (softened)
- 175 g Soft Light Brown Sugar
- 1 tbsp Golden Syrup (see Golden Syrup note below)
- 2 tbsp Sunflower or Vegetable Oil
- 30 g Dried Cranberries
- 30 g Sultanas or Raisins
- 30 g Brazil Nuts (roughly chopped)
- 30 g Glacé Cherries (quartered)
- 50 g Dark Chocolate (chopped; vegan)
- 150 g Plain Flour
- 200 g Self-raising Flour (see Self-raising Flour note below)
- 1 tsp Ground Ginger
- ½ tsp Ground Cinnamon
- 2 tbsp Ground Chia Seeds (mix into flour)
- 20 ml Lemon Juice
- 30 ml Milk (soya, oat, almond...)
INSTRUCTIONS
- 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!
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Self-Raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 200g (1⅔ cups) plain flour and 2¾ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.LIKE THIS RECIPE?
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