FOOD BAK­ERY’S RECIPE FOR SUC­CESS

The Jewish Chronicle - - LIFE -

Bis­cotti means “twice­baked”, so while you might not want to dunk one of these in your cof­fee, it’s an ac­cu­rate de­scrip­tion nonethe­less. They are de­li­cious served with soups, cheese or sal­ads.

IN­GRE­DI­ENTS

1 sweet potato (190g peeled weight) 75g sun dried toma­toes 190g plain flour, plus ex­tra for dust­ing 1 tsp bak­ing pow­der 1 tsp bi­car­bon­ate of soda 1 red onion, grated 3 sprigs of rose­mary, leaves only, roughly chopped 100g feta, crum­bled 75g stoned Kala­mata olives 1 large egg 3 tbsp but­ter­milk 2 tsp Di­jon mus­tard Makes: about 20 bis­cotti Prepa­ra­tion: 20 min­utes Cook­ing: ap­prox 2 hours, 20 mins

METHOD

First, roast the sweet potato. Pre­heat the oven to 180°C/gas mark 4. Wash the sweet potato, dry it well, wrap it tightly in foil and roast for 30–45 min­utes un­til you can push a sharp knife all the way into it with no re­sis­tance. Un­wrap it care­fully and leave un­til cool enough to han­dle, then cut in half.

Scoop the flesh into a mix­ing bowl and mash roughly with a fork, then set aside.

To make the bis­cotti, mix the flour, bak­ing power and bi­car­bon­ate of soda. To the bowl con­tain­ing the sweet potato, add the grated onion, the rose­mary, the feta, the sun dried toma­toes and the olives. Stir mix­ture well with a fork un­til ev­ery­thing is com­bined. Sprin­kle the flour mix­ture over the sweet potato mix­ture and toss with your hands so that ev­ery­thing is coated with the flour.

In a sep­a­rate bowl, whisk the egg into the but­ter­milk along with the mus­tard. Pour the egg mix­ture onto the sweet potato mix and stir to com­bine into a rough, loose dough, but don’t over­work it.

Dust a bak­ing sheet with flour and pour the sticky mix­ture onto it. With floured hands, shape into a flat round of dough, about 7–8cm high. Dust the top with a very spar­ing amount of flour, and bake for 1¼ hours un­til cooked through. Cool for 5–10 min­utes, leave to cool com­pletely on a wire rack.

Fi­nally, slice your cooked dough into the “bis­cotti”. With a sharp, ser­rated knife, cut the loaf into 1cm-thick slices. Lay these evenly on a bak­ing sheet, and put back into the oven un­til toasty and very crisp, but not to­tally dried out. VARI­A­TIONS: The sweet potato can be swapped for but­ter­nut squash or just potato, and the cheese can be var­ied too. Just keep the pro­por­tions the same, and you’re free to ex­per­i­ment with the flavours as much as you like. TO MAKE IN AD­VANCE: Af­ter the first round in the oven, the whole cooled loaf can be wrapped in cling film and kept in the fridge for a cou­ple of days be­fore slic­ing and bak­ing for the sec­ond time. Adapted from Gail’s Ar­ti­san Bak­ery by Roy Levy with Gail Me­jia

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