Gouda Biscotti Food

GOUDA BISCOTTI

Steps:

• In a medium bowl, combine yeast with 1/2 c warm water. Let stand until foamy, about 5 minutes. Add sugar and 3/4 c flour. Stir well and let stand until very foamy, about 30 minutes.
• In bowl of a stand mixer, combine remaining 2 c flour with shredded cheese, nuts and salt. With paddle attachment, add sponge from first step along with remaining 6 tbsp water and the butter. Work until a dough is formed. Change to dough hook and knead until smooth, about 3 minutes.
• Line a baking sheet with parchment paper or Silpat. Divide dough into 3 pieces, forming each into a log about 12" long and 3" wide. Place logs on baking sheet about 2" apart. Cover with lightly damp paper towel, then with plastic wrap. Let stand 45 min until risen.
• Meanwhile, preheat oven to 350°F Remove the plastic wrap and paper towel, and dust logs with Parmesan cheese. Bake about 35 min, until golden, puffed, and interior temperature is 205°F Let cool on baking sheet for 20 minutes.
• Lower oven temp to 300°F Position 2 racks in lower third and upper third of oven. Transfer logs to cutting board; cut on the bias into 2/3" slices with a serrated knife. Place slices, cut side up, on 2 baking sheets. Bake 45-60 min until golden and crisp. Turn biscotti over halfway through; at the same time, swap sheets upper for lower, and rotate each sheet 180°. When done, transfer to a rack to cool.

AGED GOUDA BISCOTTI WITH WALNUTS

Steps:

• 1. In a medium bowl, combine the yeast with 1/2 cup of the warm water and let stand until foamy, about 5 minutes. Stir in the sugar and 3/4 cup of the flour to form a sponge; cover and let stand until billowy, about 30 minutes. 2. In a large bowl, combine the remaining 2 cups of flour with the Gouda, walnuts and salt. Make a well in the center and add the yeast mixture and the remaining 1/4 cup plus 2 tablespoons water; add the butter and stir until a dough is formed. 3. Line a baking sheet with parchment paper. Scrape the dough onto a lightly floured work surface and knead until smooth, about 5 minutes; divide into thirds. Roll each piece of dough into a 12-inch log about 1 1/2 inches thick. Arrange the logs on the prepared baking sheet 2 inches apart. Loosely cover with lightly moistened paper towels and plastic wrap. Let stand for about 45 minutes, until risen. 4. Preheat the oven to 350°. Remove the plastic wrap and paper towels and bake the logs for about 35 minutes, until they are golden and puffed and an instant-read thermometer inserted in the center registers 205°. Let the logs cool on the baking sheet for 20 minutes. 5. Reduce the oven temperature to 300° and position 2 racks in the lower and upper thirds of the oven. Transfer the logs to a work surface. Using a serrated knife, slice the logs crosswise 1/3 inch thick. Arrange the slices cut side up on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp; flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back. Transfer the biscotti to a rack and let cool completely before serving.

ROSEMARY AND GOUDA BUTTERMILK BISCUITS

Steps:

• Preheat oven to 400 F (about 200 C).
• Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
• Crumble the rosemary needles in your hand and add them to the mixture.
• Add the cheese and toss to combine.
• Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough.
• Divide roughly into 8 and drop onto a parchment lined baking sheet.
• Bake for about 12 minutes until golden on top or a toothpick comes out clean.

EASY BISCOTTI

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
• In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
• Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.