Method
Step 1:
Preheat the oven to 190˚C (fan 170˚C, gas mark 5) and grease a large baking tray.
Step 2:
Cream together the sugar, eggs and vanilla in a large bowl. Sift in
the flour, baking powder and salt, and stir until combined. Then stir
in the chocolate chips and your desired amount of honeycomb.Step 3:
Form the dough into a log shape and place in the centre of your large baking tray. You can brush with egg whites to give the biscotti a golden brown colour.
Step 4:
Bake for 35 minutes until golden brown. Remove and allow to cool completely and harden on the tray.
Step 5:
Then, using a knife, diagonally cut the log into thin slices. Place the
individual biscotti's back onto the tray and bake for a further ten minutes.
Step 6:
Turn the slices over and bake again for a further five minutes. Allow to cool completely and then enjoy.
Ingredients
- 250g Honeycomb (broken into small chunks)
- 340g Billington's Unrefined Golden Caster Sugar
- 320g Allinson's plain white flour
- 2 Large eggs
- 1 tsp Baking soda
- 1 tsp Nielsen-Massey Vanilla Extract
- 0.5 tsp Salt
- 100g Milk chocolate chips
- 2 Egg whites
Nutritional Information
per 51g- 206cal Energy
- 2.3g Fat
- 1.2g of which Saturates
- 43g Carbohydrates
- 31g of which Sugars
- 3.1g Protein
- 0.48g Salt
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Ingredients
- 250g Honeycomb (broken into small chunks)
- 340g Billington's Unrefined Golden Caster Sugar
- 320g Allinson's plain white flour
- 2 Large eggs
- 1 tsp Baking soda
- 1 tsp Nielsen-Massey Vanilla Extract
- 0.5 tsp Salt
- 100g Milk chocolate chips
- 2 Egg whites
Nutritional Information
per 51g- 206cal Energy
- 2.3g Fat
- 1.2g of which Saturates
- 43g Carbohydrates
- 31g of which Sugars
- 3.1g Protein
- 0.48g Salt