NZ House & Garden - Country Living - - Gentlemen's Club Home-made -

These firm lit­tle bis­cuits can be en­joyed with hum­mus (recipe fol­lows) or on their own, but are also ex­cel­lent for dip­ping in soup or serv­ing as part of a cheese board.

3½ cups flour

1 tea­spoon bak­ing pow­der

1 tea­spoon salt

½ tea­spoon cracked black pep­per

1 tea­spoon dried rose­mary

2 ta­ble­spoons chopped fresh

rose­mary leaves

¼ cup pine nuts, lightly toasted

2 eggs

2/3 cup water

Flaky sea salt for sprin­kling

Heat oven to 175° C. Line a bak­ing tray with bak­ing pa­per.

Sift flour and bak­ing pow­der into a large bowl and mix in salt, pep­per, dried and fresh rose­mary and pine nuts.

Whisk eggs and water to­gether. Make a well in the dry in­gre­di­ents and pour in the egg mix­ture, re­serv­ing a ta­ble­spoon to use later as a wash. Stir with a wooden spoon to com­bine.

Tip dough out onto a lightly floured sur­face and knead un­til smooth, about 5 min­utes.

Di­vide mix­ture into thirds and roll each third into a log about 3cm in di­am­e­ter. Place on bak­ing tray and flat­ten slightly to make an oval shape.

Brush tops with re­served egg mix and sprin­kle lib­er­ally with sea salt. Bake for 30 min­utes un­til slightly golden.

Re­move from oven and cool for 5 min­utes be­fore cut­ting into slices about 2.5mm thick.

Re­turn slices to bak­ing tray, ly­ing them flat, and bake 15-20 min­utes, turn­ing once. The bis­cotti are ready when they are crisp and lightly coloured.

Re­move from oven and cool on a cool­ing rack. Bis­cotti will keep for sev­eral weeks in an air­tight con­tainer. Makes about 70

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