Eggless Gingerbread Biscotti

Today is the first day of Blogging Marathon-Group 2. I have selected Butterless Baking for diet. For the first day I did not experiment with any bake. I just selected a recipe with no butter. But I had to convert it to an eggless recipe. This Biscotti is from Joy Of Baking. The origin of Biscotti can be traced to Italy. There are so many variations of Biscotti out there in the web. I chose a simple one. This is the first time I have prepared biscotti and tasted it. It is so crunchy and light. It is absolutely delicious.

Recipe adapted from Joy Of Baking
Ingredients:
Walnuts-50gm
Golden Raisins-50gm
Oats-50gm
Flour-120gm
Light Brown Sugar-80gm
Salt-1/4tsp
Baking Powder-1/2tsp
Baking Soda-1/4tsp
Ground Cinnamon-1/3tsp
Ground Ginger-1/2tsp
Molasses-1/8cup (I used Homemade Vanilla Syrup)
Olive Oil-1tbs
Vanilla Extract-1/4tsp
Buttermilk-1/4cup (substitute for an egg)

Procedure:
1. In a bowl add flour, oats, sugar, baking powder, soda, salt, ginger and cinnamon. Mix well.
2. Mix buttermilk, molasses, olive oil and vanilla extract.
3. Add the wet ingredients to dry ingredients and prepare a soft dough.
4. On a slightly floured surface, form the dough into a log of 30cm*5cm.
5. Place on a greased baking tray.
6. Preheat oven to 175C.
7.. Bake the dough for 20minutes or until firm to touch.
8. Remove from oven and let it cool for 10minutes.
9. With a serrated knife, cut into slices of 3cm width.
10. Arrange the pieces with cut side down on a tray.
11. Reduce oven temperature to 140C.
12. Bake for 8-10minutes.
13. Flip the pieces to the next cut side.
14. Bake for another 10minutes. They must be firm to touch. Though they are slightly soft, it doesn't matter.
15. Cool on wire rack. They will become light and crisp on cooling.
16. Serve along with coffee.