Name: Citrus coconut biscotti
Cook time: 85 min
Total time: 85 min
Ingredients: 1 cup (220g) caster (superfine) sugar; 2 eggs; 1 1/3 cup (200g) plain (all-purpose) flour; 1/3 cup (50g) self-raising flour; 1 cup (80g) desiccated coconut; 2 teaspoon finely grated lemon rind; 2 teaspoon finely grated orange rind; 2 teaspoon finely grated lime rind

Ingredients

1 cup (220g) caster (superfine) sugar

2 eggs

1 1/3 cup (200g) plain (all-purpose) flour

1/3 cup (50g) self-raising flour

1 cup (80g) desiccated coconut

2 teaspoon finely grated lemon rind

2 teaspoon finely grated orange rind

2 teaspoon finely grated lime rind

Method

1.Preheat oven to 180°C (160°C fan forced). Grease oven tray.

2.Whisk sugar and eggs in a medium bowl until combined, stir in sifted flours then coconut and rinds.

3.Knead dough on floured surface until smooth. Divide dough in half, roll each portion into a 30cm (12-inch) log, place logs on tray.

4.Bake logs about 30 minutes. Cool on tray 10 minutes.

5.Reduce oven to 150°C (130°C fan forced).

6.Using serrated knife, cut logs diagonally into 5mm (¼-inch) slices. Arrange slices, in single layer, on un-greased oven trays. Bake about 30 minutes or until biscotti are dry and crisp, turning halfway through baking. Cool on wire racks.

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