Fig and walnut biscotti

Winter evenings provide a perfect time to stoke the fire and enjoy a bottle of good wine with friends.  As committed believers in democracy,  the question “Which wine?” is put to the vote around the Treeton Estate table.  the Shiraz, the Cabernet Sauvignon or the Special Blend port?

Whatever the decision, the perfect winter-time accompaniments are a good cheese and an interesting biscuit to match.

Rosemary Gooch of Biscuits by Rosemary has provided this recipe for her mouth-watering fig and walnut biscotti.  Trading from her kitchen in the city, she sells gorgeous home-made biscotti, biscuits, shortbread, cakes and slices from the Farmers Market at Mt Claremont Primary School each Saturday between 08.30-11.30. Her fresh-baked, home-style products have been refined from a lifetime love of ‘mum’s recipe books’.

Fig and walnut biscotti

120g softened butter
220g white sugar
2 eggs
330g plain flour
2g baking powder
60g chopped dry figs
60g walnuts

Cream the butter and sugar together.  Add eggs.  Mix the flour and baking powder together.  Add  walnut and figs to the butter mix and fold through.  Add flour mix. Knead dough together (it will be sticky) and allow to rest for 30 minutes.  Form into 2 or 3 logs – dampen hands slightly if still sticky.  Bake for 30 minutes at 150C .  Let cool for 30 minutes then slice across width in 1cm slices and lay flat on a baking tray.  Cook until slightly brown and biscuit is firm.  Store in airtight container when cool.

Enjoy with a good strong cheese and a glass of the 2006 Treeton Special Blend.

John Simmonds