I love these for dunking! And they keep for ages in an air tight jar. A variation with nuts and spices provides endless deliciousness.
240 g spelt or other wheat flour
165 g castor sugar
1⁄2 teaspoon bicarbonate of soda
1⁄2 teaspoon baking powder
1⁄2 cup extra virgin olive oil
1 egg, lightly beaten
grated rind and juice of 1 lemon or lime
Preheat the oven to 180°C.
Mix dry ingredients in a bowl, then add oil, egg and lemon rind and juice, and stir with a spoon until a dough forms. Turn dough out onto a floured bench, then use a floured knife to cut it in half.
Quickly mould dough halves into two long logs; it shouldn’t be handled too much as this affects the texture. Bake logs on a baking tray lined with baking paper for 20 minutes or until firm. Remove from oven and cool for 5 minutes or until you can handle it easily. Using a serrated knife, cut slices from the loaf, on an angle, to the size you want, then place slices flat on the baking tray and return to oven for another 10–15 minutes or until golden. You can bake them on both sides, but I usually don’t as this makes the biscuits very hard and I want to keep my teeth!
Makes approximately 20 Biscotti