Stanford and Walnut Biscotti

(Makes ±28 biscotti)

• 140 g butter
• 60 g self-raising flour
• 140 g cake flour
• 30 g corn flour (maizena)
• 30 g castor sugar
• 100 g KLEIN RIVER STANFORD cheese, finely grated
• 2,5 ml salt
• 5 ml mustard powder
• 20 ml egg white (add a little more if needed)
• 40 g walnuts
• 80 g finely chopped walnuts for rolling

METHOD:

1. Combine all the ingredients (except the walnuts) in a food processor and whiz until well combined.
2. Add the 40 g walnuts and quickly mix in – do not allow the motor to run too long if you prefer the nuts to be a little chunky.
3. Turn the dough out onto a lightly floured surface and roll into a cigar shape about 24 cm long and 4cm wide.

Perfect on a KLEIN RIVER cheeseboard with preserves and pickles

• Sprinkle the finely chopped walnuts onto a board. Roll the dough in the nuts so the roll is completely covered. Carefully wrap in cling film and place in the freezer to chill for at least 30 minutes.
• Preheat the oven to 180°C and line a baking tray with baking paper.
• Slice the roll into ±28 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. 
• Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.