A unique fusion of a classic Italian dunking biscuit and a favourite British cake. Packed full of finely grated carrot, juicy sultanas, and crumbly oats, and generously drizzled with smooth white chocolate, these golden Carrot Cake Biscotti are a luxuriously wholesome treat.
Grab a steaming cup of coffee, and dunk away with these delicately spiced biscuits; just perfect for brightening a dark, cold winter's afternoon.
IN THE KIT
Bag 1: 120g caster sugar, 50g light brown sugar, 50g plain flour
Bag 2: 270g plain flour, 1 1⁄2 tsp baking powder, 1 tsp ground cinnamon, 1⁄2 tsp ground ginger
Bag 3: 100g sultanas
Bag 4: 70g rolled oats
Bag 5: 70g white chocolate chips
2 x A4 baking paper
1 x small piping bag
YOU WILL NEED
Roughly 200g carrot (150g once peeled, grated and drained)
60g unsalted butter, plus extra for greasing
2 medium eggs
1 tbsp (15ml) milk
2 x baking trays
METHOD
00:00 - INTRO
00:07 - STEP 1
00:37 - STEP 2
00:56 - STEP 3
01:19 - STEP 4
02:00 - STEP 5
02:17 - STEP 6
02:31 - STEP 7
03:04 - STEP 8
JOIN THE BAKED IN FAMILY
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