Essential Vegan Christmas Cake Biscotti
Christmas is a great time of year but with all those extra presents to sort out for the kids teachers, friends and other randoms, handmade gifts are an ever popular idea. My best advice is something that can be made in bulk, in advance and with extra ingredients that can be changed depending on what is in your cupboard! And here it is - my Essential Vegan Christmas Cake Biscotti Recipe, can be made in advance and kept in pretty cellophane bags ready to hand out (also makes lovely goodie bags!) These have all the flavours of Christmas Cake in a yummy, dunkable biscotti filled with cranberries, dark chocolate chunks and brazil nuts then topped with white chocolate drizzle and grated lemon zest! Just remember to make extra for yourself!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 16 slices
- 75 g Dairyfree margarine Vitalite, Pure etc
- 175 g Brown Sugar
- 1 tbsp Golden Syrup
- 2 tbsp Sunflower or Vegetable Oil
- 30 g Dried Cranberries
- 30 g Sultanas or raisins
- 30 g Brazil nuts roughly chopped
- 30 g Glace Cherries Quartered
- 50 g Vegan Dark Chocolate chunks Moo Free, Montezumas etc
- 150 g Plain Flour
- 200 g Self Raising Flour
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 2 tbsp Ground Chia Seeds mix into flour
- 20 ml lemon Juice about half a lemon
- 30 ml Dairyfree Milk Koko, Almond milk
Preheat the oven to 160C and line a baking tray with silicone sheet or greaseproof paper.
In a small bowl mix the dried fruit, chocolate and nuts together with the ginger, cinnamon and a tablespoon of the flour. Set aside for later.
Next in a large mixing bowl cream the butter, sugar, vegetable oil and golden syrup together until pale and fluffy. It probably wont look like it has gone pale as the brown sugar and golden syrup will make it a darker colour.
Into the butter & sugar, fold the mixed dried ingredients, flour/chia seed mix and milk and lemon juice until it begins to form a dough.
At this point tip out onto a board and knead together into a ball. Separate into two equal sausage shapes about 5-6inches long and lay next to each other on the baking tray.
Bake for 35mins until golden brown on top. The sausages will still be squidgy so set aside somewhere until cooled.
Once cooled, use a serrated knife to gently slice across each sausage into Biscotti about an inch thick. You can do this on a slight angle which makes them look even prettier!
Spread the sliced Biscotti out onto the tray, lie then on their sides and cook for another 10mins. Flip over onto the other side and bake for a further 10mins. Watch the fruit doesn't burn, if it looks like it is then cover with a bit of foil or turn the oven down.
Allow to cool completely and drizzle with melted white chocolate before sprinkling on lemon zest. For an extra sparkly festive decoration you could add some little snowflake decorations, chopped praline or popping candy!
Put in pretty cellophane bags or little gift boxes and make someone happy!