Biscotti le Cn貌than-Piostais, Dearcan Fraoich agus Orainseir
BISCOTTI LE CNÒTHAN-PIOSTAIS, DEARCAN FRAOICH AGUS ORAINSEIR
300g flùr plèan
1 spàinn-bheag pùdar bèiceireachd
130g siùcar castair òir
50g ìm air a shailleadh, bog
Rùsg ½ orainsear
2 ugh, meadhanach mòr
100g cnòthan-piostais, air an gearradh
100g dearcan-fraoich tioram
Ro-theasaich an àmhainn gu 150C / Fan 130C.
Lìnig soitheach bèiceireachd le pàipear.
Anns an inneal-measgachaidh, bual an siùcar agua an t-ìm còmhla. Gu slaodach, cuir na h-uighean na lùib gus a bheil e air a mheasgachadh a-steach gu tur, agus cuir an rùsg orainseir ris cuideachd. Cuir sìos astar an inneil-mheasgachaidh agus cuir am flùr ris a’ bhobhla beag air bheag, agus an uair sin am pùdar bèiceireachd. Aon uair ’s gu bheil am flùr na lùib, measgaich a-steach na cnòthan-piostais agus na dearcan-fraoich le spaideal.
Dustaig do làmhan le beagan flùr mus dèanar cumadh loga 4cm farsaing agus cuir air an t-soitheach bèiceireachd leis a’ phàipear. Cuir dhan àmhainn airson 30 mionaidean gus am bi e air èirigh agus gus an tig dath òir air.
Cuir air racais uèir agus nuair a tha e fuar gu leòr airson a làimhseachadh, geàrr e na shlisean 1cm tiugh, a’ cleachdadh sgian bhiorach, eagach. Cuir sìos teas na h-àmhainne gu 120C / 100C Fan. Lìnig an dàrna soitheach bèiceireachd le pàipear agus roinn na briosgaidean eadar an dà shoitheach. Cuir dhan àmhainn a-rithist airson 30 mionaidean, gan tionndadh lethach slighe. Thoir às an àmhainn agus fàg gus fuarachadh mus tèid an ithe.
PISTACHIO, CRANBERRY AND ORANGE BISCOTTI
300g plain flour
1 tsp baking powder
130g golden caster sugar
50g salted butter, softened
Zest of ½ orange
2 medium eggs, lightly beaten
100g pistachio kernels, roughly chopped
100g dried cranberries
Pre-heat the oven to 150C /Fan 130C
Line a large baking tray with baking paper.
In a mixer, beat the sugar and butter until creamed together. Slowly beat in the eggs until fully incorporated and add the orange zest. Turn the mixer down to low speed and add the flour gradually and then the baking powder. Once the flour has incorporated, briefly mix in the pistachios and cranberries with a spatula.
Dust your hands with a little flour before shaping the dough into tow 4cm-wide logs and transfer to the lined baking tray. Bake for 30 minutes until risen and pale golden. Transfer to a wire rack and when cool enough to handle, slice into 1cm-thick slices, using a sharp serrated knife. Turn the oven down to 120C/Fan 100C. Line a second baking tray with baking paper and arrange the biscuits between the trays. Bake again for 30 minutes turning over halfway through. Remove from the oven and leave to cool completely before serving.
