Orzo and Ginger is such a great combination!
These biscotti are dry but crunchy and the sweetness of the glaze really contrast perfectly the sharpness of the crystilised ginger!
For the biscotti
100g of plain self-raising flour
100g of wholemeal self-raising flour
50g of unsalted butter
25 ml of milk
50g of caster sugar
100g of finely chopped crystalised ginger
1 egg beaten
40g of ground roasted Orzo♥Coffee
For the glazing & decoration
150g of icing sugar
30ml of hot water
4 tsp of instant soluble Orzo♥Coffee
Preheat the oven to 180C / Gas mark 4. Prepare two large baking tray with baking paper.
In a bowl, put both flours and rub in the butter. Add milk, sugar and the finely chopped ginger and ground roasted orzo and finally add also the beaten egg.
Knead the mix lightly until smooth. Work the mix on a cold surface and prepare around 20-25 little balls.
Place the balls on the baking sheets and when placing them press your thumb in the middle so to create a dent (that will later be useful to place your decorative ginger piece).
Place in oven and bake for 15-20 minutes until golden and take them out of the oven and let them cool.
To make the decorative glazing dissolve 4 teaspoons of instant orzo in 30 ml of water and leave it on a side to cool down. Add the liquid to the icing sugar. Let the icing rest a bit (so it is not too liquid). Glaze the biscuit with a teaspoon of icing and add a piece of crystilised ginger on the top to finish off.
Orzo♥Coffee in the Kitchen
In this blog we experiment and explore with Orzo♥Coffee ... we welcome comments, suggestions, and -most importantly -your stories and recipes ;-)
Follow Orzo♥Coffee on Pinterest