Biscotti is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time.

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I get the twice baked thing but the lasting a long time part- rubbish, I can eat a batch of these in no time at all! 

I am a late breakfast eater. I like to get the kid to school, the husband to work, emails checked and washing on before I sit down for the first food of the day. Some days, when appointments and obligations call me out of the house early my late breakfast eating can mean I leave the house with nothing more than coffee on board and that is not good as a ginger molasses cookie from Starbucks starts to beckon me!

Biscotti are perfect for coffee drinking breakfast on the go types. Grab one on your way out and dunk into coffee and enjoy anytime.

Ingredients

Method

Sausage shaped dough ready for the first bake

Ready for the second bake

Ingredients

• 280g Plain Flour
• 1 tsp baking powder
• 1 tsp Bicarbonate of Soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 egg,
• 90ml milk
• 2 Tablespoons honey
• 115g sugar
• 340g- Approximately 2 large carrots finely grated
• 1 Teaspoon Vanilla Extract
• 90ml Canola oil
• 60 Dried Cranberries 

Method

1. Prepare muffins tins.

Ingredients

260ml milk

1 egg

85g melted butter

1 tsp vanilla extract

115g dark brown soft sugar

Method

1. Combine oats and milk and allow to stand for 15 minutes.
2. Preheat oven to 200 C / 375 F and prepare a 12 hole muffin pan with cases.
3. Stir egg, butter, brown sugar, vanilla with the milk and oat mixture
4. Combine flour, baking powder, cocoa and salt.  Then mix wet with dry- gently stirring until just moist (do not over-mix).
5. Fill each cup of one 12-cup muffin tin 2/3 full.
6. Bake in the preheated oven for 20 to 25 minutes and cool on a wire rack. 

These delights are English Pikelets, more common perhaps in it's thicker form as a crumpet, the pikelet is actually rather easy to make.  They freeze well and can be toasted straight from frozen.  Once hot, spread with butter and possibly some jam and enjoy!

PIKELETS

Ingredients

225g white bread flour
1 tsp sugar
1/2 tsp salt
1 tsp fast action dry yeast
1/4 tsp bicarbonate of soda
175ml warm semi-skimmed milk (2%)
175ml hand hot water

Method

1. Stir all of the dry stuff together in a large bowl. 
2. Mix the wet stuff in a large jug.  Make a well in the centre of the dry ingredients and using a balloon whisk, add the wet ingredients and beat the mix for 2 minutes.
3. Cover the bowl with a damp tea towel and leave in a warm place until the mix become bubbly and frothy (about 1 - 2 hours)


4. Remove tea towel and beat with the balloon whisk for 1 minute whilst a large flat frying pan heats over a medium heat.  Brush the pan with a little oil.
5. Fry in batches for 2 minutes on one side.  There will be bubbles and the top should look set.  Then flip and cook for 30 seconds.  Transfer to a wire rack and continue till all mix cooked.

Don't tell anyone but I am sneaking bran in again!  This time in the discguise of a gingerbread muffin hence the Gingerbran Muffin is born.  I would also have added raisins but I have run out, so if you have some in your cupboard feel free to add about 100g to this mix.
 

GINGERBRAN MUFFINS

Ingredients

• 200g plain flour
• 60g bran
• 11/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 11/2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 egg
• 150g dark soft brown sugar
• 45ml molasses (treacle)
• 180ml milk
• 90ml canola oil (vegetable)

Method

1. Prepare muffin tins. preheat oven to 385 F
2. Mix together flour, baking powder, bicarbonate of soda and spices in a large bowl
3. In a separate bowl beat the egg, sugar, treacle, milk and oil until blended together.  If you leave it a while before using it will need mixing up again as the molasses can drop to the bottom of the wet mix.
4. Pour all of the wet mixture into the dry and stir to combine. Lumps are fine so just mix till combined.
5. Spoon into muffin cases. Bake for 16-20mins mins until tops feel quite firm and when pressed lightly the top springs back.  Cool on a wire rack. 

I am calling these bad boys Breakfast Muffins rather than bran muffins because unfortunately bran sounds like a dietary punishment, rather than tasty muffin delight.  Bran conjures up images of health farms and stern, white coated people talking about keeping you regular! 

They smell delicious as they cook and freeze perfectly (as do most, un-iced/un-frosted muffins).

BREAKFAST MUFFINS

Ingredients

DRY STUFF
85g bran
200g white flour
3 tsp baking powder
1/2 tsp salt
2tsp cinnamon

WET STUFF
150g soft brown sugar
100g raisins
25g pumpkin seeds (or any seeds that take your fancy)
290ml milk
90ml canola oil
1 egg

1. Prepare a 12 hole muffin tin with cases.  Preheat the oven to 375 F/190 C.
2. Mix the dry stuff in a large bowl.
3. Whisk together the wet stuff in a large jug.
4. Add the wet to the dry and mix lazily till only just combined (lumps do not matter, over mixing makes the muffins heavy)
5. Spoon into the muffin cases and bake for about 20-25 minutes. 
6. Remove when golden brown and the top springs back when pressed lightly.