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Oxfam’s mocha ginger biscotti

Serves   10
Prep time: 20 mins
Cooking time: 30 mins

Help make a difference to the lives of millions of farmers and workers when you bake, by choosing Fairtrade. Visit www.fairtrade.org.nz to find out more.





  • 100g plain flour
  • 30g Fairtrade cocoa powder
  • ½ teaspoon baking powder
  • Pinch of salt
  • 120g unrefined (golden) Fairtrade sugar
  • ½ tbsp Fairtrade ground coffee
  • 30g Whittakers Fairtrade Creamy Milk chocolate, roughly broken up
  • 2 eggs, beaten
  • 2 balls of stem ginger, finely chopped


1. Heat oven to 180°.

2. Sieve flour, cocoa, baking powder and salt into the bowl of a food processor. Add sugar, coffee and chocolate. Process until finely ground.

3. Slowly pour in the beaten eggs and continue to process until mixture binds together into a firm dough. Carefully add milk by the teaspoonful if dough is too dry. Fold in the stem ginger.

4. On a floured surface, roll dough into a log and place on a baking sheet lined with baking parchment. Bake for 30 minutes.

5. Remove from oven and turn down to 150°C. Allow log to cool, then, using a serrated knife, cut into 1cm wide slices.

6. Lie slices flat on baking sheet and return to oven for 15 minutes or until firm. Allow to cool completely on a wire rack