Savoury bis­cotti

BBC Good Food - - Easy Christmas -

Serve these on a cheese­board, dunk them in a baked camem­bert, or our pot­ted ched­dar (see recipe, left).

MAKES 40-45 PREP 25 mins plus cool­ing COOK 1 hr 10 mins EASY

350g plain flour, plus ex­tra for dust­ing

2 tsp bak­ing pow­der

60g golden caster sugar

3 large eggs, beaten

75g pit­ted black olives, chopped and pat­ted dry with kitchen pa­per 8 thyme sprigs, leaves picked and chopped

40g parme­san

1 Heat oven to 180C/160C fan/ gas 4. Line two bak­ing sheets with bak­ing parch­ment. Put the flour, bak­ing pow­der, sugar, 1 tsp salt and a grind­ing of black pep­per in a large bowl, then mix well. Stir in the eggs un­til the mix­ture forms clumps, then bring to­gether with your hands into a dough. It will seem dry at first, but keep knead­ing un­til no floury patches re­main. Add the olives, thyme and parme­san, knead­ing un­til they are well dis­trib­uted.

2 Tip the dough out onto a lightly floured sur­face and di­vide into four pieces. With lightly floured hands, roll each into a sausage about 30cm long. Place two on each tray, well spaced apart. Put in the oven for 25-30 mins un­til the dough has risen and spread (it should still be pale). Re­move, then cool on a wire rack for a few mins and turn down the oven to 140C/120C fan/gas 1.

3 Cut into slices about 1cm thick on a sharp di­ag­o­nal, then lay the slices flat on the bak­ing sheets. Bake for 20 mins more, turn over, then bake for an­other 20 mins un­til dry and lightly golden. Trans­fer to a wire rack to cool com­pletely. Will keep in an air­tight tin for up to one month.

PER SERV­ING (45) 45 kcals • fat 1g • sat­u­rates 0.3g • carbs 7g • sug­ars 1g • fi­bre 0.4g • pro­tein 2g • salt 0.3g

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