KLEIN RIVER 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:
- Combine all the ingredients (except the walnuts) in a food processor and whiz until well combined.
- 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.
- 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.
Buy Klein River Cheese and more online here.
