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Ingredients

3/4 cup caster sugar
2 eggs
1 cup self-raising flour
1 cup plain flour
2 teaspoons vanilla extract
1/3 cup dried cranberries
1/3 cup dark choc chips
2 tablespoons Dutch-processed cocoa powder
2 teaspoons milk

Method

Step 1 Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
Step 2 Using an electric mixer, beat the sugar and eggs together for 5 to 8 minutes or until thick and creamy. Stir in flours and vanilla. Divide dough in half. Add cranberries to one portion of dough, mixing well. Add choc chips, cocoa and milk to remaining dough, mixing well. Shape each portion into a 4cm x 30cm log. Join logs, side-by-side, pressing together to secure.
Step 3 Place log on prepared tray. Bake for 40 to 45 minutes or until firm to touch. Set aside to cool for 20 minutes.
Step 4 Reduce oven temperature to 150C/130C fan-forced. Line 2 large baking trays with baking paper.
Step 5 Using a serrated knife, cut log into 1cm-thick slices. Place biscotti, in a single layer, on prepared trays. Bake, turning halfway through cooking, for 15 minutes or until firm but not golden. Cool completely on trays. Serve.

Vanilla, cranberry and chocolate biscotti

How to make Vanilla, cranberry and chocolate biscotti

Ingredients

Method