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Savoury biscotti recipe
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Make a batch of these olive and sundried tomato biscotti for a foodie friend: a Christmas gift you can eat is always well received. Easy to make, these cheese biscuits will make a great nibble at any time, too. See method
Ingredients
- 150g self-raising flour
- 1 tsp dried oregano
- 30g sundried tomatoes from a 100g pack (without oil), finely chopped
- 1 tbsp light brown sugar
- 50g green olives, roughly chopped
- 40g Parmesan cheese, finely grated
- 60ml extra-virgin olive oil
- 1 large egg
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
455kj
109kcal
5%
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Fat
7g
9%
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Saturates
2g
8%
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Sugars
1g
1%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 10.4g
Protein 2.7g
Fibre 0.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the flour, oregano, tomatoes, sugar, olives and 30g cheese.
- Whisk the oil and egg in a jug, then add to the bowl. Mix into a soft dough, then transfer to a lined baking tray. Shape into a 25 x 7cm log. Sprinkle with the remaining cheese and bake for 20 mins.
- Remove and cool for 10 mins. Reduce the oven to gas 3, 170°C, fan 150°C. Cut into 14 x 1.5cm-thick slices, then put cut-side up and spaced apart on the tray and bake for 20 mins.
- Remove and cool on the tray until hardened. Store in an airtight tin for up to 1 week. Package in a box or bag up to 2 days before giving.
See more Edible gift recipes