Fish Trip Cafe

Biscotti is a perfect little treat with a cup of coffee.

The mushed banana gives enough moisture to the dough instead of butter and too much oil. So it’s good for your diet too.

I used dark rum and brown sugar in this recipe for extra depth of flavour.

I can’t wait to have a coffee time.

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— Banana Walnut Biscotti (makes around 20) —

250g plain flour

50g brown sugar

1/4 teaspoon salt

1 teaspoon baking powder

1 egg

1 banana (ripe), mashed

1 tablespoon dark rum

1 tablespoon vegetable oil

60g walnuts, chopped

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Preheat oven to 350F.

Combine the flour, salt and baking power in a bowl and stir to mix well.

Lightly beat the egg in another bowl, add the sugar, mashed banana, dark rum and vegetable oil, mix well. Add the flour mixture into the bowl and mix to form a dough. Knead in the chopped walnuts.

Transfer the sough to a lightly floured surface board, knead for about 2-3 minutes with floured hands. Form the dough into 2 rolls about 7 inch long, place them onto baking sheet and fatten to 3/4 inch high.

Bake in the preheated oven for 25 minutes until lightly golden brown. Remove form the oven and leave to cool on a wire rack for 10 minutes.

Reduce the oven temperature to 300F.

Cut the baking dough diagonally into 1/2 inch thick slices with serrated knife. Place, cut-side down on baking sheet, Bake in the oven for 10 minutes. Turn and bake for further 15 minutes.

Remove from the oven, transfer to a wire rack to coo and harden.