Purim funfetti biscotti
These make great mishloach manot wrapped in cellophane bags tied with ribbon. To make mini biscotti divide the dough into 4 pieces before the first bake.
Makes: 18 large biscotti; Prep: 10 minutes Cooking time 50 - 60 minutes
1 tsp baking powder
¾ tsp salt
100ml vegetable oil
185g golden caster sugar
3 large eggs, beaten
1 tbsp vanilla essence
100g rainbow sprinkles, plus extra for sprinkling
1 -2 tbsp demerara sugar
Heat your oven to 190°C and line 2 baking sheets with baking parchment.
Whisk together the flour, baking powder, and salt, and set aside.
Mix the oil and sugar, eggs and vanilla in a large bowl.
Add the dry ingredients with the wet ingredients, and fold in the sprinkles.
Divide the dough in half, and shape each piece into long rectangles, about 10cm wide. Put one on each baking sheet. If the dough is very wet, add some more flour to help you handle it. Sprinkle the tops with sprinkles and demerara sugar and bake for 25 minutes.
After 25 minutes, reduce the oven temperature to 110°C and take out the biscotti.
Using a serrated knife, slice the biscuit crossways into slices about 2cm wide. Place them on their sides on the trays and bake for 20 - 30 more minutes, until dried out and crisp.
Cool on a wire rack then store in an airtight container. They keep for at least a week in an airtight container – if you can keep little hands away.