During the plans for opening the shop, I had to find a coffee supplier. I was spoiled with the joys of Gimme! Coffee during my university days, so finding an artisan coffee roaster for the shop was a priority. I was blessed to meet Anette Moldvaer and James Hoffmann of Square Mile Coffee and we became their first café clients. Anette’s palate is so amazing. Their espresso blends have won 3 consecutive World Barista Championships and continue to be among the most desired beans in the world. So, what to have with a world-class coffee? Chocolate Peanut Butter Biscotti, of course. So says the American.
300 g/2 cups plain/all-purpose flour
1½ teaspoons baking powder
1½ teaspoons salt
100 g/½ cup light brown soft sugar
40 g/2 tablespoons natural cocoa powder (not Dutch-process)
40 g/2 tablespoons golden syrup
3 tablespoons sunflower oil
2 eggs
2 teaspoons water
1 teaspoon vanilla extract
80 g/⅔ cup shelled whole peanuts (unsalted or honey roasted)
80 g/3 oz. high-quality dark/semi-sweet chocolate, chopped into pea-sized pieces
caster/superfine sugar, for sprinkling
70 g/½ cup peanut butter (crunchy or smooth)
baking sheet, lined with parchment paper
makes about 30
Put the flour, baking powder, salt, sugar and cocoa powder in a large mixing bowl and mix until well combined.
Put the golden syrup, oil, eggs, water and vanilla extract in a separate bowl and whisk until well combined. Add to the dry mixture and mix until just combined and no trace of dry flour remains.
Add the peanuts and chocolate and incorporate until just combined.
Bring the dough together into a ball, wrap in clingfilm/plastic wrap and refrigerate for 1 hour.
Preheat the oven to 145˚C (290˚F) Gas 3.
Sprinkle the work surface liberally with caster sugar. Transfer the dough to the work surface and flatten roughly with your hands. Dot spoonfuls of peanut butter all over the dough. Lightly roll the dough into a log about 6 cm/2½ inches wide and 2 cm/1 inch high (it will spread when baking). Try to encase the peanut butter inside the log, as it can burn if exposed directly to the heat of the oven.
Place the log on the prepared baking sheet and bake in the preheated oven for 25–40 minutes until the top is completely hardened, and when tapped, feels sturdy and not squishy inside. Remove from the oven and let cool for 30 minutes. Turn the oven temperature down to 135˚C (265˚F) Gas 2.
Slice the cooled log, diagonally, into 1-cm/½-inch wide batons.
Lay all the batons flat on the same baking sheet and bake for 10–15 minutes until nice and dry, then flip all the biscotti over and bake again for 10–15 minutes. Remove from the oven and let cool on the baking sheet for 1 minute.
Transfer the biscotti to a wire rack and let cool completely. Store in airtight container for up to 1 month.