Aniseed biscotti is a traditional and simple biscuit to make. When perfectly brown the crunch is so seductive, its the perfect thing to dunk in tea or to grab as you are running out the door. Since the beginning of time this biscuit has served as a staple during vegan fasts, and I think that despite the most indulgent desserts I have made my husband over the years, this classic will always be one of this favourites. I should say that even if you are not fond of the harsh liquorice flavour ( I am certainly not) the aniseed flavour in this biscotti is mild and desirable. I hope you enjoy. Happy baking xx
400 ml orange juice
350g plain flour
125 ml vegetable oil
240g granulated sugar
10g baking powder
1. Grease a swiss roll sponge cake pan and line with baking paper and pre heat the oven to 180
2. In a medium bowl, whisk together the orange juice, sugar and oil until well combined and the sugar has dissolved.
3. In a separate bowl sift the rest of the dry ingredients (not the aniseeds) and pour over the orange juice mixture while continuing to whisk
4. Add the aniseeds once the biscotti batter has come together
5. Pour the batter into the swiss roll tray.
6. Bake on 180 degrees for 25 minutes or until starting to golden brown
7. remove from oven, cool slightly and using a serrated knife cut into evenly sized biscuits
8. Place the biscuits bake into the oven for around 15-20 minutes depending on your oven, turning often for even browning.
Wait until cool and serve with a hot mug of tea for dipping!
Enjoy happy baking xx