January 14, 2021 / Lyn Jones / 0 Comments
Yield: 20 biscotti
INGREDIENTS
- 3 whole eggs
- 2/3 cup honey
- Zest of ½ lemon
- Zest of ½ orange
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups Steel Cut Irish Oatmeal
- 1½ cups Quick Cooking Rolled Oats
- 1 ½ teaspoon BP
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup mixed chopped dried fruit such as apricots, figs and cherries
- 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds
- In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in colour – about two minutes. Add honey, zests & extracts – beat to combine. Switch to paddle attachment.
- Place steel cut oats in a food processor and process for one minute. Add instant oats, BP, cinnamon and salt – pulse once.
- Add dry ingredients to wet ingredients and turn mixer on low to mix together.
- Add fruit and nuts and turn on for another 5-10 seconds to mix together.
- Preheat oven to 325 degrees F.
- Line two sheet pans with parchment paper.
- Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
- Bake for 30 minutes then remove from oven and cool for 10 minutes.
- Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
- Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
- Remove from oven and transfer to cooling racks.
May 4, 2020 / Lyn Jones / 0 Comments
SERVES: 10-12
Dough:
250ml warm milk
3 eggs
1 cup caster sugar
125g unsalted butter, melted (ensure butter is warm, not hot)
60ml sour cream
Finely grated zest of ½ lemon
5 cup plain flour, plus extra to knead
1 Tab dry instant yeast
2 tbsp mixed spice
Pinch of sea salt
Filling:
60g unsalted butter, diced and softened
¼ cup brown sugar
170g Gourmet Selection Mixed Fruit
120g Macadamia Nuts, roughly chopped
1 tsp vanilla extract
Glaze:
¾ cup icing sugar, sifted
Juice of ½ lemon
For the dough;
1. Whisk together the milk, eggs, sugar, butter, sour cream and lemon zest. Stir in the flour, yeast and mixed spice, mixing well. Turn out onto a lightly floured surface and knead for 4-5 minutes or until soft and smooth. Return to a clean bowl and cover with a clean, damp tea towel and place in a warm spot for 2 hours to rise.
2. For the filling; beat together the butter and sugar until creamy. Stir in remaining ingredients.
3. Preheat oven to 170ºC (150ºC fan-forced). Line a large oven tray with baking paper.
4. Once dough has risen, turn out onto a lightly floured surface. Roll dough into a rectangle shape roughly 30cm wide and 70cm long. Spread filling over the dough, leaving a 2cm border around the edges. From the long edge, roll the rectangle tightly into a log. Press short edges to seal.
5. Use a sharp knife to cut the log down the centre lengthways. Gently twist together the two lengths. Shape into a wreath and carefully transfer to baking tray.
6. Bake for 30-35 mins or until lightly golden and cooked through.
7. For the glaze, combine icing sugar & lemon juice in a bowl with 2 Tab water. Stir until sugar has dissolved, then drizzle over the warm bread to serve. Serve cut into wedges with a spread of butter.