1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking sheet with baking paper.

2

Put the flour, sugar, spices, baking powder, bicarbonate of soda, cranberries and pistachios in a large mixing bowl and stir to combine.

3

Add the eggs and treacle, then mix well until the mixture has come together into a sticky dough.

4

Dust your work surface with the extra flour and turn out the dough onto it. Knead gently for 1 minute, then divide in half. Shape each piece of dough into a 12cm-long log. Transfer to the prepared baking sheet, leaving space between them, and bake for 30 minutes until firm.

5

Remove from the oven and set aside to cool for 10 minutes. Transfer to a board and cut each log into 8 equal slices. Lay the slices on the baking sheet and bake for another 20 minutes, or until the biscotti are crisp and hard. Cool on a wire rack, then serve. Biscuits