Soft biscotti

10 or more


Average: 2.9 (139 votes)


250g unsalted butter, melted, cooled
3 large (70g) eggs, lightly beaten
¼ cup (60ml) milk
½ teaspoon vanilla extract
grated rind of ½ lemon
3 cups (450g) self-raising flour, sifted
1 cup (220g) caster sugar
1 cup (160g) mixed dried fruit
¼ cup (45g) choc bits
icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 180°C or 160°C fan. Line two baking trays with baking paper.

2. Combine butter, egg, milk, vanilla and lemon rind in a jug. Combine flour, sugar, dried fruit and choc bits in a bowl. Make a well in centre and stir in butter mixture until a soft dough forms. Cover with a tea towel and rest for 10 minutes.

3. Divide dough into four and shape each piece, twisting slightly, into 30cm-long logs. Place on prepared trays. Bake for 25 minutes, until golden. Cool on trays for 15 minutes. Sprinkle with icing sugar and cut into 2cm slices while still slightly warm. Serve.