Friday, 13 October 2017


I can vividly remember the joy that the mini biscoff biscuit would bring me as my mum caught up with her girlfriends at the Liston on the island of Corfu when I was a little nipper. The biscuit would come on the side of her cappuccino and keep me happy (and quiet) for a good five minutes. Here is a delightful recipe for an Italian twist on them ~ spiced biscotti with an orange syllabub dip. Pretty sure I teared this recipe out of one of my mum's Sunday supplements.

Makes 30

For the biscotti: 350g plain flour, plus extra for dusting / 2 tsp baking powder / 2 tsp mixed spice / 250g golden caster sugar / zest of 1 orange / 85g currants / 85g dried cranberries / 50g macadamia buts, roughly chopped / 50g pistachios, roughly chopped / 3 large eggs, beaten.

For the syllabub dip: 300ml whipping cream / 50g caster sugar / zest of 2 oranges / juice of half a orange / 4 tbsp whole milk

1. Preheat the oven to 180C / Gas 4. Line two baking sheets with grease proof paper. Mix together the flour, baking powder, spice and sugar. Mix in the zest, currants, cranberries and nuts. Add the beaten eggs and bring the dough together by hand. Turn it out onto a floured surface and divide into two equal pieces. Roll them out to about 10cm wide and put each on a baking sheet. Bake for 25-40 minutes until risen and firm, but still pale.

2. Take out of the oven; leave on the sheets. Reduce the heat to 140C / Gas 1. Cut diagonal slices about 1cm wide. Lay these on the sheets and bake for a further 25-30 minutes until dry and golden. Cool on a wire rack.

3. For the dip, whisk the cream and sugar until you have soft peaks. Mix in the zest and juice. Add the milk to slacken the mixture so it has the consistency of a dip. Serve with the biscotti.

Prep: 20 minutes. Cook: 40 minutes, plus 30 minutes.

The sentiment reminds me v much of the classic rolo advert. Doesn't it warm the cockles of your heart!

Who would you give your last rolo to?