Chia seed biscotti & cranberry biscotti - by Fiona Lau

Baked 2 types of Biscotti today. Chia seed biscotti & cranberry biscotti.
The way u make is the same. just different ingredients
120g plain flour
50g caster sugar
3g baking powder
1g baking soda
40g beaten egg (use the whites only if u want it super hard&crispy)
30g shortening
30g fresh milk
70g cranberries/blue/raspberry (up to you)
optional- I also added 20g of conflakes just for more crunchy goodness

175g plain flour
80g caster sugar
50g shortening
1/2tsp vanilla essence
1g baker powder
70g milk
30g chia seeds

-Combine all the ingredients together using just a spatula would be suffice.
-the dough will be soft and wet... powder your table with some plain flour
- kneed it into a "rectangle"/ "bread loaf" shape
-Bake in oven at 200c for 10-15 minutes (or till yellow golden)
- Take it out of the oven and slice it thinly into biscuit sized
- put it back into the oven bake at 140c for 30 minutes or till crispy.
The duration of baking depends on how wet or dry your dough is, so you have to be attentive to the dough. For mine, the cranberry biscotti is extremely delicious but a bit too hard so that means i used to much flour. My chia seeds turned out perfectly.
Hope you guys can understand the instructions... I tried to recall everything i did. :))

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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