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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Beer and Cheddar Biscotti

Gar, is this good! Nippy cheddar, a packet of dry cheddar powder from a pantry box of Mac ‘N Cheese, beer, Dijon and a shot of Tabasco make these the perfect foil to holiday cocktails, ale, or simply Perrier and cranberry juice. If you slice thin shavings of the log and bake it the second time to crisp – the shavings do nicely as crostini (instead of dry toasts). I used a sharp Canadian cheddar or a great American cheddar (Cabot is a great choice) for these gift-able, savoury biscotti. As for the beer, any great Canadian beer will do but Labatt's is a classic.

1/2 cup vegetable oil
1/4 cup unsalted butter, melted
3 eggs
1 ¼ teaspoon salt
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon dry mustard (like Keen’s or Coleman's)
1 packet dry cheese powder from Mac N Cheese or King Arthur Flour Cat.
1 cup flat beer
3-4 cups all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
2 cups grated, sharp orange cheddar cheese such as Cabot Cheese

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the oil, butter, eggs, salt, sugar, wet and dry mustards, and packet of dry cheddar cheese powder.  Blend in the beer, flour, baking soda, baking powder, soda, and grated cheddar, and the flour to make a stiff dough. 

Drizzle some oil on the baking sheet.  Form the dough into two logs about 10 inches long and 3-4 inches across. Pat down a bit to flatten top.

Bake until set, about 35-45 minutes. Chill loaf or let cool very well before cutting into ¼ inch slices.Place back on baking sheet and place in oven, reducing temperature to 300 F and let biscotti crisp, turning once, about 20 minutes total.

Alternatively, semi-freeze whole loaf, wrapped in foil. then, slice the loaf horizontally into big thin shavings, cutting again into shapes or sizes you prefer (restaurants do this on a meat slicing machine). Bake to crisp. Pile high on a platter to serve.

Taste one after it cools –If it is crisp, they are done. Otherwise, bake a little more.

Makes 4-5 dozen, depending on size


© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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