• Coleman Royal Bakeries: Fine Italian Biscotti (makes approx. 800 g), Certified gluten-free premix.
  • Italian Biscotti, makes > 800 g (Gluten-free). 687 g - Coleman Royal Bakeries
  • Italian Biscotti, makes > 800 g (Gluten-free). 687 g - Coleman Royal Bakeries
  • Italian Biscotti, makes > 800 g (Gluten-free). 687 g - Coleman Royal Bakeries. Front and back labels.
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Coleman Royal Bakeries

Italian Biscotti, makes > 800 g (Gluten-free). 687 g

Italian Biscotti, makes > 800 g (Gluten-free). 687 g

R 68.00 ZAR
R 68.00 ZAR
Sale Sold out
Tax included.
Coleman Royal Bakeries Gluten-free Plain Fine Italian Biscotti with a hint of aniseed are also dairy-free. Delicious.
Convenient large pack: makes more than 800 g biscotti so you can fill that cookie jar.
Just add 3 eggs and 125 ml oil.

Fine Italian Biscotti premix with a hint of aniseed. Super easy and delicious. Even gluten-eaters enjoy them.

- Gluten-free (formulation tested and suitable for coeliacs).  The premix is free from dairy, soya and egg.
- Vegan if egg-replacer is used.
- Contains no xanthan or guar gum. Cellulose gum is used as it is "Generally Recognised as Safe" by the FDA.
- Contains no preservatives, colourants or flavourings.

INGREDIENTS:
Tapioca starch, rice flour, sugar (sucrose), potato starch, aniseed, sodium bicarbonate (E500), corn starch, raising agents [E450(a) & E341], salt, cellulose gum.

ALLERGENS:
1. Corn (corn starch contained in baking powder)
May contain traces of nuts.

Locally made in KZN, South Africa by Coleman Royal Bakeries.
Contents: 687 g

Gluten-free testing

Formulations laboratory-tested by FACTSSA. Suitable for Coeliacs.

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Customer Reviews

Based on 3 reviews
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33%
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S
Stacey Rieck
Simple but very sweet

There are very sweet. My 5yo daughter, who has a wheat allergy, loves them. So that's what counts since they're primarily her snack. But if you don't have a particularly sweet tooth you may find these to be too much.

I also found the mix to be quite crumbly. The size of eggs weren't specified in the recipe, and I found that 3 large eggs made a very crumbly mix. I ended up adding in an extra egg because I guessed the recipe was made with extra large. The extra egg helped a lot to make the crumbs into a dough that was easy to form into the logs.

After the first bake, the logs are still quite crumbly and soft. I left them to cool for half an hour and when I took them off the baking sheet, the one log broke in half. So be careful while transferring them off to cut them because they are quite fragile and can break if not careful.

All around, between my husband, myself and my daughter we've already had a quarter of the batch (so I froze the rest before we made short work of them).

The recipe was very simple, a single bowl recipe, which suits me as a working mom. Took me less than 10 minutes to get them in the oven, and loved by the family, so that's what matters most.

Hi Stacey,

Thanks for the review and effectively a valid point raised that we can use to improve our instructions on the packaging. All our recipes are sized for jumbo eggs, as this is the South African size that corresponds to a lot of British recipes. (Extra large eggs could be used at a push.) We will need to specify the egg sizes when doing future packaging changes, so thanks for raising this as an improvement. (We have it on our website, but most people won't read the website, I admit!)

Warm regards,
Melanie

P
Philippa Meyer
Delicious!

Easy to make and delicious!

A
Avril
Biscotti

Whether you’re gluten intolerant or not you will love these. Easy to make and delicious with your coffee ☕️