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Cheddar & Herbs Biscotti


Cheddar & Herbs Biscotti

Savory biscotti. Anyone? I baked these biscotti because I joined Bake-Along #72!

I told Zoe (Bake for Happy Kids) that my first experience of eating biscotti about four years ago wasn't a nice one. I was quite taken aback at how hard it was and I wasn't fond of hard biscuits. I've never eaten anymore biscotti until today.

Gosh, I actually baked some hard (with some crunches) but not crispy biscotti. They taste somewhat more like scones. Oh well, I guess it was the way and amount of time I spent kneading the dough that caused the hardness. The old adage says,  "The more you knead, the tougher the bread will be." This is the reason I fear working with dough with my bare hands. As a rookie, I need more practice.

Anyway, in the spirit of Christmas, I shall bite into ONE piece of my not-so-successful biscotti. :P


Recipe adapted from here.

Ingredients:
(Serves 16)

2 & 1/2 cups all-purpose flour
1 cup grated cheddar cheese
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dried mixed herbs
2 large eggs
1/4 cup milk
2 tablespoons rice bran oil



How to:

1. Preheat the oven to 180°C.

2. In a large bowl, mix all the dry ingredients together. Mix in the eggs, milk, and oil until the dough is well combined. Dough should be dry but workable. If the dough is too wet, add a little flour one tablespoon at a time.

3. Divide the dough evenly into 2 mounds. Place the mounds on a baking sheet lined with parchment paper 4 inches apart from each other. Shape the mounds into 8 by 4 inch logs.

4. Bake for 30 minutes. Allow the biscotti logs to cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch diagonal slices.

5. Arrange the biscotti cut side down on its side. Bake for 10 minutes and turn the biscotti over on the other cut side. Bake for an additional 10 minutes. Allow the biscotti to cool before serving.

Mix all the dry ingredients together.

Sliced into diagonal slices after the first bake.

After the second bake.



I'm linking this post to the event, Bake-Along #72: Theme - Biscotti organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.



I'm also linking this post to Cook and Celebrate: Christmas 2014 organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


12 comments

  1. Hi Joyce,
    Your biscotti sounds good with cheddar and herbs! Even though they are a little hard, I think that they must be good dunk in hot soup! Thanks for baking along with us, even though biscotti is not one of your favourite!
    Hope you have a lovely weekend!

    ReplyDelete
    Replies
    1. Ya hor, I should make a bowl of creamy hearty soup. :)

      Delete
  2. Hi Joyce, good try.
    I've not baked savoury biscotti. Guess it taste good dunking in soup instead of coffee or tea.

    ReplyDelete
  3. Yes. This is definitely for me. I love biscotti.

    ReplyDelete
  4. never mind , never mind! there's always another time to try out again! thanks for posting this up and link with us despite you considered them a failure, appreciate that!

    ReplyDelete
    Replies
    1. Shy lah me. The recipe should work well if I can work on the dough in shorter duration.

      Delete
  5. Hi Joyce,

    Making biscotti that is too hard??? You are not alone :p I baked apricot and pistachio biscotti and baked them slightly too long for their second bake and they are too crunchy for some of my friends' liking at http://www.bakeforhappykids.com/2011/06/rosy-apricot-and-pistachio-biscotti.html

    Funny thing, some of my friends said that they actually like the hard kind of biscotti but some don't. Can't please everyone in the world... Nevertheless, I have learnt and improved.

    Jia you Jia you... Hope that you will bake your ideal biscotti soon :D

    Zoe

    ReplyDelete