Purim fun­fetti bis­cotti

The Jewish Chronicle - - LIFE -

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


425g flour

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.

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