Just 5 easy steps to make your favourite afternoon cookie with the flavours of banana and chocolate.
about 24 biscotti
1 pkg (396 g) Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
¼ cup (50 mL) butter, melted
½ cup (125 mL) chocolate chips (semi-sweet, milk or white chocolate chips)
baking sheet, parchment paper, measuring cup, large mixing bowl, wooden spoon, cutting board, serrated knife, wire cooling rack
Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
Combine quick bread mix, butter, eggs and chocolate chips in a large bowl. Stir well until evenly moistened.
Place dough on prepared baking sheet. Divide dough in half, shaping each half into an 8” x 2” (20 cm x 5 cm) log about 4” (10 cm) apart.
Bake in preheated oven, 22 to 25 minutes or until lightly golden brown. Cool 15 minutes. Cut each log into ¾” (2 cm) thick slices using a sharp serrated knife. Place slices cut-side down on same baking sheet.
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.