This spiced honey oat biscotti from Jungle Oats is perfect for dipping in your morning coffee. You can also make some ahead and store it in an airtight container for a delicious dunk each day! Gift idea: spoil a loved one with a few slices of biscotti, beautifully presented in a gift jar or box.
Spiced honey oat biscotti
- 500g butter
- 3 cups honey
- 8 large eggs
- 20 ml vanilla extract
- 8 cups cake flour
- 60 ml cinnamon, ground
- 20 ml baking powder
- 10 ml bicarbonate of soda
- 6 cups Jungle Oats
- 2 cups Jungle Crunchalots, chocolate flavoured
- 2 cups Macadamia/Pecan nuts (optional)
Preheat the oven to 180’C.
Cream Butter until light and creamy, add honey, eggs and vanilla. Beat well.
Combine flour, cinnamon, baking powder, baking soda and salt, mix well.
Stir into butter mixture.
Add in the oats, crunchalots and nuts. Shape dough into log shapes about 10cm long and 5 cm across, flatten slightly. Place on greased baking trays.
Bake at 180’C for 12 – 15 minutes or until lightly browned. Cool for 5 minutes and then slice on the diagonal into strips, place on cookie sheet. Turn the oven down to 150’C.
Bake biscotti for 25 – 30 minutes or until crisp throughout (extra 10 minutes if needed).
Jungle Oats Can be replace with Jungle Oat Bran or Jungle Muesli.
WIN! Jungle Oats is giving away 2 Nutribullets and 10 Jungle Oats hampers! To enter, simply tells us how you like to enjoy your Jungle Oats in the morning. Competition ends 29 January 2017. Terms and conditions apply.
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