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TRIPLE CHOCOL ATE BISCOTTI


The Kilpeck Inn’s head chef Ross Williams shares his recipe for triple chocolate biscotti. “Many


years ago Franco Taruschio of the Walnut Tree gave me his recipe for rosemary biscotti”, says Ross, “I’ve been using it ever since with all sorts of different ingredients including nuts, dried fruit and spices. The triple chocolate recipe is a firm favourite here at the Kilpeck Inn”


INGREDIENTS • 460g plain flour • 250g soft unsalted butter • 250g caster sugar • 3 large eggs, lightly beaten • 2 ½ tablespoons baking powder • 100g finely chopped dark chocolate • 100g melted white chocolate • 1 tablespoon cocoa powder • Extra caster sugar for sprinkling


METHOD: • Preheat the oven to 180c/gas mark 4 and line a large baking sheet with baking parchment


• Beat the butter and sugar together until pale and fluffy, then beat in the egg a little at a time


• Fold in the flour, baking powder, cocoa powder and dark chocolate to form a soft dough


• Form the dough into two sausage shapes about 5cm in diameter, place on the baking sheet, sprinkle with caster sugar and bake for 35 minutes until fairly firm to the touch. Remove from the oven and leave to cool


• When cool, cut into slices and spread them out on the lined tray. Return to the oven for 25 minutes


• Allow to cool again then drizzle with the melted white chocolate. Once the white chocolate has set enjoy with a cup of coffee. They’ll keep for a week or so in an airtight container


Kilpeck Inn, Hereford HR2 9DN Tel: 01981 570464 www.kilpeckinn.com


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