White Chocolate & Rosemary Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 150g plain flour
  • 45g brown sugar
  • 65g yellow cornmeal
  • 2 tsp dried rosemary
  • 1 tsp baking powder
  • ½ tsp salt (I use Himalayan pink)
  • 40g coconut oil
  • 2 eggs
  • 100g white chocolate
  • Extra: 2 tablespoons icing sugar
Instructions
  1. Preheat the oven to 150C
  2. Add everything (except the icing sugar) to the Thermomix bowl and mix speed 4/30-45 seconds. The mixture should be firm and pliable.
  3. Sprinkle the icing sugar on a baking tray, then add the dough and roll out to about 1cm thick
  4. Place in the oven and bake for 25 - 30 minutes until golden and firm.
  5. Set aside until cool enough to handle, cut lengthwise and then crosswise to make individual cookies. Return to the oven at 100C for 30 minutes.
  6. Allow to cool before serving
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2016/12/19/white-chocolate-rosemary-biscotti/