Biscotti

These biscuits are great with a cup of tea or coffee, perfect for dunking! You can store them for up to a month in airtight tin.

Cooking time 1 hour

Makes: 50   Carbs: 10
Cals: 53 Sugars: 7
Fats: 2   Fibre: –
Saturates: 0   Protein: 1

Ingredients

Method

350g Plain Four

2 tsp baking powder

2 tsp mixed spice

250g Caster sugar

3 eggs (large) beaten

1 Orange – zest only

85g raisin

85g dried cherries / cranberries

50g blanched almond

50g shelled pistachio

Heat oven to 180 degrees / gas 4. Line 2 baking sheets baking paper.
Put flour, baking powder, spice & sugar in large bowl mix togeth
Stir in beaten eggs & zest of orange until mixture forms clumps, bring dough together with your hands – it will seem dry but keep working it will come together
Add fruit & nuts, work into dough.
Turn dough onto floured surface, divide into 4 pieces
Gently roll into sausage shape approx 30cm long
Put 2 on each tray, spaced apart, bake for 25-30 minutes until dough risen & spread but feels firm – pale in colour.
Remove from oven, transfer to wire rack to cool slightly.
Turn oven down to 140 degrees / gas 1
Using bread knife cut into slices about 1cm thick on diagonal, lay slices back onto baking tray.
Bake 15 minutes, turn biscuits over & cook again for 15 minutes.
Put onto wire rack to cool completely – store in airtight tin for up to 1 month.