Hi friends, here is Eggless Oats Chocolate Biscotti for November month's Home Baker's Challenge.
This month Priya Suresh is hosting the event and she has selected Biscotti varieties as a challenge. Though she had suggested both spicy and sweet version; I preferred to bake the sweet one which came out so crunchy and delicious.
Just a small note on Biscotti; Biscotti are oblong, thick, brittle cookies from Italy. The term Biscotti comes from the Latin for "twice baked" because the cookies must be baked twice to get them dry and crunchy.
Thanks to Priya Suresh for starting the group and also for hosting this month's challenge. To know more about Home Baker's Challenge click here.
Yields - 15 to 20 cookies (approximately)
Ingredients:
All-purpose flour - 1½ cup
Oats - ½ cup
Granulated sugar - ½ cup (powdered)
Unsalted butter - ½ cup
Melted chocolate - ¼ cup
Cocoa Powder - 1 tbsp
Baking powder - 1 tsp
Baking soda - ½ tsp
Salt - a pinch
Vanilla essence - 1 tsp
Directions:
Preheat oven to 180 deg. C; grease baking tray or line with parchment paper.
