Banana & date biscotti
1 hr 15 min
Made for dunking in a hot drink, these double-baked Italian biscuits get their sweetness from fresh banana and dried dates.
Self raising wholemeal flour
190 g, 180g plus 10g for dusting
Light Brown Sugar
Egg, whole, raw
1 medium, raw, lightly beaten
150 g, mashed
40 g, finely chopped
- Preheat the oven to 180°C, fan 160°C, gas mark 4, and line a large baking tray with baking paper.
- Combine the flour and brown sugar in a mixing bowl. In a jug, combine the oil, egg and mashed banana. Pour the egg mixture into the flour mixture and mix to combine. Stir in the dates.
- Dust your work surface with the extra flour and shape the dough into a 22cm-long log. Put onto the prepared tray and flatten slightly to a thickness of about 2cm. Bake for 30 minutes, or until firm. Let it cool on the tray.
- Reduce the oven to 140°C, fan 120°C, gas mark 1. Using a sharp serrated knife, cut the log into 18 slices, about 1cm thick. Spread out, cut-side down, on the baking tray, then bake for 30 minutes or until crisp, turning halfway. Remove from the oven and cool on the tray.
Try adding 1 teaspoon mixed spice or ground ginger to give these a different flavour. The biscotti will keep in an airtight container for up to 2 weeks.