The biscuit tin needs a refill

I’ve really enjoyed having a tin of homemade Anzac biscuits winking at me from the kitchen this week. As a kid, my mum always had some freshly made delights waiting for us when we got home from school but as I didn’t drink tea or coffee until I was over 30 (I know! And I call myself British!) I never got into the whole ‘tea and biscuits’ scene.

Cake’s good, but there’s something rewarding about the crisp snap of a biscuit, or the way it yields to the warmth of a cuppa.biscotti

So I thought I might make some crisp, versatile biscotti. These are another type of biscuit that were made to travel. Traditional recipes do not call for any butter or oil, thus they are

  • naturally lactose free
  • low fat
  • keep for weeks

If you wanna make them a little more decadent, dip one end in dark chocolate and almond nibs.

There seem to be several techniques to make them, but Paul Hollywood’s method is a cinch – no processor or arm power required, and Martha Stewart’s uses polenta (cornmeal) – and as always I’m drawn to recipes that use ingredients other than wheat.

So this recipe is a combination of the two. Next time I might reduce the amount of sugar, and switch out for some almond meal. And there will be a next time!

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