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Soft biscotti


Ingredients

  • 250g unsalted butter, melted, cooled
  • 3 large (70g) eggs, lightly beaten
  • ¼ cup (60ml) milk
  • ½ teaspoon vanilla extract
  • Grated rind of ½ lemon
  • 3 cups (450g) self-raising flour, sifted
  • 1 cup (220g) caster sugar
  • 1 cup (160g) mixed dried fruit
  • ¼ cup (45g) choc bits
  • Icing sugar, to dust

Method

  1. Preheat oven to 180°C or 160°C fan. Line two baking trays with baking paper.
  2. Combine butter, egg, milk, vanilla and lemon rind in a jug. Combine flour, sugar, dried fruit and choc bits in a bowl. Make a well in centre and stir in butter mixture until a soft dough forms. Cover with a tea towel and rest for 10 minutes.
  3. Divide dough into four and shape each piece, twisting slightly, into a 30cm-long log. Place on prepared trays. Bake for 25 minutes, until golden. Cool on trays for 15 minutes.
  4. Sprinkle with icing sugar and cut into 2cm slices while still slightly warm. Serve cooled.
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