In my previous job as a commis chef, my head chef gave me the task of developing a cantucci recipe and, after many trials, I found just the right balance to achieve double-baked, crisp, crunchy goodness. These are ideal for gifting or keeping in the biscuit tin – perfect for that little pick-me-up during the festive chaos.
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Yields:
20
Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hr 10 mins
- 380 g plain flour, plus extra to dust
- 50 g cocoa powder
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 1/4 tsp. ground ginger
- 250 g dark brown sugar
- 4 medium eggs
- 75 g pecans
- 75 g dried cranberries
- Step 1Preheat the oven to 180°C (160°C fan) mark 4. Line two baking trays with baking parchment.
- Step 2In a large bowl, mix the flour, cocoa powder, baking powder, spices and a pinch of salt. In a separate bowl, whisk together the sugar and eggs until combined. Stir the wet ingredients into the dry ingredients until a dough begins to form, then fold through the pecans and dried cranberries.
- Step 3Tip the dough on to a lightly floured work surface and divide in half. Shape each piece into a log about 8cm wide and place each log on to a prepared baking tray. Bake for 30min, then leave to cool for 10min. While still slightly warm, slice each log diagonally into 1cm-thick pieces.
- Step 4Arrange the biscuits cut-side up on the baking trays and return to the oven for 25min, until crisp and completely dried out. Remove from the oven and leave to cool completely.
GET AHEAD
Store in an airtight container for up to 4 weeks. They’ll be even crunchier after a day or two, making them perfect for dunking.
Per serving:
- Calories: 181
- Protein: 4g
- Fat: 4g
- Saturates: 0.9g
- Carbs: 30g
- Sugars: 15g
- Fibre: 2g
Here are our favourite Christmas biscuit recipes to enjoy with a cup of tea over the busy festive period
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing.
Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.