80g Brock & Morten Rapeseed oil
65g Demerara sugar
65g caster sugar
2 large free range beaten
Zest of 1 orange
1 tsp baking powder
1 tsp salt
230g plain flour
50g polenta or semolina
Pre heat the oven to 180°c.
Cream the oil & sugar together until well combined and starting to fluff up.
Toast the hazelnuts until aromatic and golden.
Add the orange zest, eggs, salt, baking powder to the oil & sugar and mix for 2 minutes
Add the toasted hazelnuts, flour, polenta and mix to form a tight dry dough.
Form a loaf shape and place on a flat baking sheet lined with parchment
Place the biscotti in the oven and reduce the heat to 165°.
Cook for 25-35 minutes until golden brown
Once cooked, remove from the oven to a cooling rack, keeping the oven tray for the next stage.
Once cooled slice into 1 cm slices and bake on the same baking tray at 165° until the biscuits have dried out.
Remove from the oven and transfer to the cooling rack again, immediately dust with icing sugar on both sides.
Serve with coffee or dessert
How do you use Brock & Morten Rapeseed Oil?
Got any tips and tricks? Or have another great recipe using our oil?
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