- If this works, and that's a big if.
Then it could, and that's big could,
be blimin' stonkin'.
(horns blowing)
Hello everybody.
It's Barry here, and Boston.
Hope you are well, wherever you are in the world.
♪ Wherever you are in the world ♪
Hope you're well.
Boston, do you know what biscotti is?
You don't?
Well, let me tell you.
It is a twice-baked, Italian, almond infused biscuit
of logginess.
All right?
Yeah biscotti, also known as cantucci,
they're Italian, almond biscuits that originated
in the Tuscan city of Prato.
Dry, crunchy and maybe dipped in a drink,
traditionally, Vin Santo.
Nice.
We're not gonna do that
because apparently if you just get some cake mix
you can make easier biscotti.
Now I have to tell you we're gonna do it
three different ways with three different cake mixes.
Every single one of them that I've portioned out,
the ingredients.
It doesn't make it any cheaper,
but it does make it potentially nut free,
and a way to adapt it.
So we are gonna do three types.
We've got vanilla.
We're actually gonna put some nuts in that.
I'm gonna put a little bit of fruit.
We're gonna put some fruit in a lemon one
but with a nice lemon drizzle icing on top
(Barry kissing fingers)
and then we're gonna have a chocolate one,
'cause chocolate biscotti loaded with chocolate chips
and maybe a chocolate drizzle too.
But that is, of course, if this works.
Those are some of our other ingredients there to make it,
and remember, you can make a cake mix
just by adding like zero sugar, Sprite
or Fanta or something like that and baking it,
and it does give you a very light, very light, very spongy.
It works, but we need to add flour butter and eggs
to the cake mix still.
So there's still quite a lot and yes, it's no cheaper.
In fact, I think it's a teeny bit more expensive
than making a standard biscotti recipe,
but I'm really intrigued to see if this works, so,
the story will get going. (upbeat music)
Okay.
In this bowl is some plain flour and there is the cake mix.
I remember I made a birthday cake
for Phoebe once and it was like
so last minute and we had to make an urgent one.
It's like I grab a cake mix.
And I still remember a few people at the party go
"This is amazing sponge, Barry, how did you make this?"
Well, it's a very secret recipe.
We've all done that, right?
So in go the eggs and this is some butter.
So apparently we got to melt that up
and then we'll take it to Flavour Town.
So it's not completely melted.
I'm happy with that.
We now add some different extracts.
So for this one, I'm going for lemon, some lemons, zest
getting it all in there now.
Why not? (piano chord playing)
And now the zest of an orange.
I'm getting flashbacks of the Jubilee trifle.
I gave that to some of my family
and they absolutely destroyed it.
They loved it.
All right, next, we grab an electric whisk
(Barry humming Harry Potter theme)
and Whisk it until nice and combined.
(upbeat music)
That is pretty darn thick.
So in this, obviously we would be adding nuts,
the almonds but I wanna emit that
and I'm gonna go for the fruit.
This is a mixed peel and you can see how dry that is.
Now obviously electric whiskey is helpful,
but it's not until you really get close up and personal
with a spatula, which sounds very wrong out of context,
that you can see that there's still a little bit
of the flower or the cake mix.
Not sure which one it is that wants to stand out
and be like "No, I'm not done yet."
'Cause we wanna mould it into a log.
I mean, look, that is exactly the texture we're after
and it doesn't smell like beans anymore.
Amazing.
Oh my gosh, that was a bit too much flour.
We can just kind of get it a little bit more
shaped into a log.
Probably like 12 by two inches.
And I'm a bit concerned because of the extra flour in there
the cake mix and the eggs, it could expand massively
but that is our first one done.
Now do a vanilla one for this one.
With this one, we are doing nutty.
A vanilla cake mix, the flour, the eggs
vanilla extract, part melted butter.
That does not smell like baked beans
that smells like ice-cream.
And I'm not disappointed by that
but we'll add in our dry ingredients.
This is some almonds, which is generally what's in biscotti.
So some chopped almonds and some dried fruit.
So we've got some blueberries and cherries,
which look exactly the same colour. (laughing)
So we've still got the nuts in there,
but also lots of these like chunks of fruit,
randomised through it.
and look, look, you can see like that already.
I dunno if it's just me from when it was mixing
with electric whisk, it was really wet and sort of cakey,
which you would kind of wanna be.
That wasn't an intentional Spice Girls reference, sorry.
But look, we just fold this through
and it's kind of like got a bit of a blueberry muffin vibe
going on right now.
I wasn't aiming for that, but I'm not disappointed.
Second log.
Okay. I might regret putting them all on the same tray.
In fact, I'm not gonna risk it.
I'm just gonna stick with two on there.
Right. The chocolate one.
Chocolate mix is just basically probably the same,
but with a lot of cocoa powder.
So I'm not adding any sort of extract to this.
It's all about the cocoa.
use that phrase enough anymore,
do we?
You know "I should cocoa."
Do people ever say that anymore Boston?
We don't say that, do we, mate?
"I should cocoa." It means, if you've never heard of it,
it's kinda like "I should cocoa."
it's in like "Yeah, nod off,
I agree with you, English person."
♪ Going local down in Aca-cocoa ♪
♪ (groovy bass music) ♪
That smells like a aftershave.
Cocoa for men. (speaking in deep voice)
Oh yeah.
When you really wanna smell like chocolate.
So, white and milk chocolate chips.
Nice. (groovy bass music)
All right.
That is blimming speckly, look at that.
Again, that one looks like it might need a fair bit
of flour, so we will load it up.
Alright?
God, I thought that was a bit close.
That last angle, like, oh my gosh.
There you go.
Hello. Sorry.
We now preheat the oven to 350F.
So before we do that, we might as well get this ready.
350F, gas mark four, it's the standard.
I reel that off.
It's probably the only one I know off my heart.
160 fan, 180C
That's cool, right, Yeah?
Boston knows all of 'em.
Yeah, good amount of flour for this one.
Yeah, most of it is getting absorbed in.
So it's a fair amount going in again.
Cause we only added about 120
for each cake mix in the first place.
Yeah. I'm fairly happy with that.
It seems to have sort of started to stop weeping
and stay in shape a little bit,
kinda like myself,
which is a good way to be in life, Folks, if you can,
There you go.
Right in the middle of the tray, it's got its own place.
There's still a little bit of movement in that one
but I think we'll go with it.
Now. We're gonna bake all three at the same time.
This is the first bake.
Boston's giving his look to say
"Are you gonna pick them up or what?"
So, apparently this goes in for 25 minutes
for the first bake and they've held their shape.
Awesome.
It's one of those rare occasions
where I'm using both my ovens.
So, yeah, there we go.
I'm doing that just because I want to get both of them
on the middle shelf.
I don't wanna put one lower than the other.
So we're undercooked or does some crazy things,
and hopefully if you're trying this
you might pick your favourite one of the three.
I dunno which one of my favorite's gonna be.
I think the citrus one actually.
But then I do love chocolate.
Cocoa for men. (speaking in deep voice)
So I'm gonna melt my three chocolates.
I've got milk, white, and dark.
We're just gonna bang 'em in the microwave, 30 seconds,
but I will do a lemon icing now.
Yeah. My point was,
you've seen me melt chocolate a fair few times.
I actually wonder how many times
you have watched me milk chocolate.
So in here we've got about 150 grammes of icing sugar,
the juice of one lemon. (lemon squishing)
But then to be cheeky
we're gonna give the zest of an orange.
So, lemon flavour in the juice, but orange zest.
Crazy.
Yeah, because what we're doing
with the chocolate too is, a bit like Snoop Dogg really.
It's all about the drizzle drizzle.
All I remember about Snoop Dogg albums
it was always Snoop dizzle, shnizzle,
drizzle, kizzle, lemon drizzle.
Basically, Snoop Dogg is a fan of lemon cakes.
Now I actually did have some milk to one side
but I'm actually quite happy with that.
I think I got a little bit more lemon juice out
than I wanted, which is not a bad thing.
It's just gonna be a bit more zingy.
Of course, if you want it less zingy
you could just use milk or water.
Use milk, but then zest as well.
Just to still give it that little bit of oof,
I'm citrus baby.
Ugh.
To be fair to Snoop Dogg,
to say that, to be fair to him.
I mean, it's not like he's struggling.
I actually quite like,
"Oh Barry, you're an English gentleman."
I actually quite like a variety of music
but there is actually, if you remember recently,
I said to you, "you got any weird cookbooks
you want me to get hold of?"
Some of you actually sent me a link
to a Snoop Dogg cookbook.
I think he does like cooking with Martha Stewart
who randomly follows me on Twitter.
Snoop Dogg doesn't, but maybe that's the dream,
but yeah I might have to do some recipes from there.
Every recipe, lemon drizzle fo' shizzle.
Right, the ovens have just gone off.
We're lowering it down to 150C fan
which is 170C, gas mark three, 315F.
So we lower it because we're gonna bake them again.
Oh my gosh.
Look at them.
That's amazing.
That's the shape we're after.
(oven alarm beeping)
Oh, other oven.
Sorry mate, sorry.
that has gone a little flatter.
It's like extra wide, but we'll take it.
So I've got my wire axle already.
I've got the chocolate, I've got the icing
and some more chocolate all melted up.
Ready to go.
But it's not quite there yet.
We'll just do one at a time.
I think we'll go for the fruity one.
(jolly music)
Yeah. I mean that is absolutely plenty.
Right. I'm gonna repeat that with the two other logs
and let's see how big the chocolate ones are. (laughing)
There we go.
That's not something you see every day.
These are much bigger and a tiny bit more crumbly.
I had a bit of crumbs come off, but anyhow
back in that lower temperature oven to crisp up.
(Barry beatboxing)
But basically what's happening in there.
If you can just about see them,
that is firming up those sides.
And after about five minutes
apparently we just flip 'em over.
That is not gonna be a very exciting scene.
So I will do that.
And then we will drizzle fo' shizzle.
It does feel a little bit weird.
It feels like we've intentionally, slightly overcooked cake.
It's firmed up.
It's crispy.
That's what we want.
All right, folks, milk chocolate melted in a pot,
and I am just gonna go for that sort of traditional look
where we dunk it in.
Oh, so then this is the fruit one, okay,
so half fruit, half chocolate, Fo' shizzle.
and now the lemon icing going on to the zesty ones.
Oh, I love it.
I love it.
There you go.
Check that out.
Awesome.
And then for the chocolate ones
we have got some dark chocolate
and then this is some white chocolate as well.
Oh my gosh.
That looks amazing.
Look at that.
Absolutely stonking.
This is gonna probably be my thumbnail
but I don't think there's any better way
unless to get them individually
to show you how they've set and how they look.
The best way of describing it.
Like biscotti is like a double baked biscuit.
that looks like this.
- Okay.
- This feels like double baked cake.
- Yeah.
- All right. - Okay.
- Let's go with the fruity one first.
- Oh, we're gonna try, why not a bit of both,
bit of everything.
- Is that alright?
- Yeah. I was gonna say,
I can't decide which one to have.
- Mm, crunch.
- Mm.
- You have got that crunch all the way through.
It's a teeny bit softer in the middle,
but It is more biscuity.
Wow.
- They are really biscuity.
- That is cake mix with a bit more flour and egg in there.
- Nice.
- Wow.
- Next.
- So I'm happy now 'cause the theories worked.
This is the lemon drizzle one
which I think might be my favourite.
(biscotti crunching) Mm.
- Oh, mm, mm.
That is amazing
- That's really lemony
- and like the mixed peel in there,
that little chewiness of it.
- Yeah.
- That is incredible.
You can't taste the nuts in there either.
I think you could omit that.
this is the other thing, you could omit the nuts,
- Yeah? - Yeah.
Can I try this one now?
- Yes, you may. - This looks delicious.
- Mm, m-mm. (biscotti crunching)
You're getting the crunch on all of 'em
which is gonna be really annoying
for you guys if we keep most of that in.
(Barry making chewing sounds)
But that's what we wanted.
It kind of melts in the mouth though.
- Yeah. They're all really, really nice.
- Yeah.
Wow, well I'm really happy because the whole video
in general, was about whether the theory works
but all of those flavour combos, yeah.
- Yeah, I'm gonna go and enjoy these now.
- Alright, Nice one.
Which one's your favourite?
- Oh.
- all of them.
- Yeah, the lemon.
- Yeah. I think so too.
The lemon just, it's got that nice sort of freshness with it
but you don't need the nuts in it, as I say.
They were all good in their own way.
So if you try it, let me know what you're gonna do.
Your flavour combination.
Send me a photo on your social media platform of choice.
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If you're not already make sure your notifications
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So you get told about all new video uploads
and I blimmin' love this,
but if you are gonna make one,
fo' shizzle make the lemon drizzle.
I think that's the message of today.
Cheers guys.
See you later.
(hip-hop beat) ♪ Check your level player ♪
♪ No matter what your style ♪
♪ the kitchens for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
- It smells so good in here.
Like it smells like I'm a professional baker
which I'm not, I'm not.
I'm not.