Double chocolate Biscotti biscuits

INGREDIENTS:

• 325g plain flour
• 2tsp baking powder
• 225g golden caster sugar
• 50g cocoa powder
• 3 large eggs lightly beaten
• 50g dark chocolate drops
• 50g white chocolate drops
• 50g dark chocolate

METHOD:

1. Pre-heat your oven to 180°C / 160°C fan / gas 4
2. In a large mixing bowl sieve in the flour, baking powder, golden caster sugar and cocoa powder. Mix well. 
3. Add the chocolate drops and mix again, making sure they are all coated in the flour. 
4. Mix in the eggs and using the handle of a wooden spoon bring the mixture together. 
5. Tip the mixture onto a lightly floured surface and knead to bring the dough together. Divide into 2. 
6. Line 2 trays with parchment paper. Roll each piece of dough into a sausage shape. Place onto each tray and gentle press to flatten a little. 
7. Bake for about 30 minutes until the biscuits have spread out and feel firm to touch. 
8. Remove from the oven and leave to cool. 
9. Turn the oven temperature down to 140°C / 120°C fan / gas 2.
10. Using a bread knife slice the biscotti into 2cm slices and place back onto the lines baking trays. 
11. Place back in the oven and cook for about 25 minutes until dried out and they feel crisp. 
12. Leave to cool completely before drizzling with melted dark chocolate. The biscuits will keep for 2-3 weeks in an air-tight container.