French Toasted Kytons Hot Cross Buns
Talinga Grove share their adaptation of Patrice’ Newell’s basic biscotti recipe from her book Tree to Table by adding a good dose of local produce including their own Extra Virgin Olive Oil plus Laucke Flour and Fryar’s Kangaroo Island free range eggs.
Ingredients
- 1½ cups Laucke Single Origin All Purpose Flour
- ¾ cup sugar
- ½ tsp carb soda
- ½ tsp baking powder
- Juice of one lime or lemon
- Zest of the lemon
- 1 Fryar’s Kangaroo Island free range egg
- ½ cup Talinga Grove Extra Virgin Olive Oil
Method
Preheat oven to 180C.
Mix all the dry ingredients in a bowl. Lightly beat the egg and add the lemon juice and zest to this mixture, then add the liquid mixture to the dry ingredients and stir with a spoon until it gets doughy. Turn the dough out onto a floured bench and cut in half.
Mould it so it makes two logs. It doesn’t need a lot of handling – treat it like scone mixture, quickly and a light hand.
Bake at 180C for 15 minutes or until firm. Remove from oven and cool for five minutes or until you can touch it easily, and then cut through on an angle to the desired slice size.
Turn the slices on to their sides and return to the oven for 10-15 minutes or until the biscotti are dried out. (They may need cooking both sides – but don’t overcook it unless you want a visit to the dentist.)
Variations
Biscotti makes a great festive season gift. Try adding some broken up Haigh’s couverture chocolate, Premium Choice hazelnuts (or both) to the mix. If you add extra dry ingredients, you may need a little extra oil to bring the dough to the right consistency.
