Italian Biscotti



170g (200ml) Huletts Castor Sugar
80g Butter, softened
15ml (1 T) Brandy
5ml (1t) Vanilla Essence
1 Extra Large Egg
280g (500ml) Cake Flour
2.5ml ( ½t) Bicarbonate of Soda
25g Cornflour
Pinch of Salt



  1. Preheat the oven to 180°C. Grease a baking sheet with butter and dust with flour.
  2. Cream the castor sugar and butter until light and fluffy. Mix in the brandy, vanilla essence and egg.
  3. Sift the flour, bicarbonate of soda, cornflour and salt together. Mix into the butter mixture until a stiff dough forms and then divide into two pieces.
  4. Dust a work surface with flour and roll the two pieces of dough into two rolls, approximately 4 cm in diameter and 30 cm long.
  5. Place on a baking sheet, leaving enough space between the two rolls.
  6. Bake for 35 minutes until the rolls turn a light golden colour.
  7. Remove the rolls from the oven and leave to cool.
  8. Cut the rolls into diagonal slices, 1.5 cm each. Place the slices on a baking sheet and place back into the oven at 100°C to dry out.

Variations: Add 100g almonds, or the zest of one lemon, or 50ml whole cherries, or 50ml chocolate chips, or 25ml poppy seeds and the grated zest of one lemon.