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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

BISCUIT HEAVEN

WE LOVE… CHEBAKIA pg50 // FUNFETTI HORNS pg51 // PUFFED RICE SLABS pg53

Cherry and chocolate biscotti

MAKES ABOUT 18 LARGE BISCOTTI

finely grated zest of 2 oranges

300g (10½oz) sugar

250g (9oz) plain flour

75g (2¾oz) dried cherries

85g (3oz) chopped dark chocolate

1½ tsp baking powder

1½ tsp kosher salt

2 large free-range egg yolks

1 tsp vanilla extract

4 large free-range eggs

1 Preheat the oven to 175°C/Gas Mark 3.

2 In a medium bowl, rub the orange zest and sugar together. In a separate bowl, whisk together the flour, cherries, chocolate, baking powder and salt until combined. Whisk in the sugar-zest mixture until combined. In a small bowl, combine the egg yolks and vanilla, and set aside.

3 Using a sturdy silicone spatula or a wooden spoon, add the whole eggs, one by one, to the dry ingredients, followed by the egg yolks, mixing well between each addition. As you stir (it will seem interminable), you will think this dough needs more liquid, but just keep stirring. As you stir, turn the dough over and over, pressing down on it firmly until incorporated.

4 Wet your hands with cold water – it will prevent the dough from sticking to your hands while you shape the ’logs’ – and divide the dough in half. Form each half into a log about 17cm (7in) long and 10cm (4in) wide.

5 Place the log on a parchment paperlined baking sheet and bake for about 30 minutes, reversing the sheet front to back once during baking, until lightly browned.

6 Remove the logs from the oven and let cool on a wire rack. Reduce the oven temperature to 150°C/Gas Mark 2.

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About Baking Heaven

Nothing says ʻ partyʼ quite like a showstopping cake, so this month we've rounded up some of our favourite wow-factor bakes to make sure you can celebrate any occasion in style. Find party essentials like a gin and tonic cake, a giant doughnut cake and everything in between! Our brand new Cake Decorating School is back, where we guide you step-by-step through techniques and projects that'll help you become an even better baker! Make Father's Day cupcakes, try using Candy Melts and follow Britt Box's easy guide to creating an ombre cake. Mary Berry shares some of her favourite speedy recipes, discover step-by-step how to make pineapple upside-down doughnuts, plus bake a malted milk chocolate birthday cake in our masterclass – it's perfect for kid's parties! Don't miss our guide to packing the perfect picnic – we share essential tips for eating al fresco, plus a selection of simple but delicious treats to take with you on the go. Don’t miss it!