Corny Parmesan Biscotti
Jimmy bugs me to make these savoury biscotti all the time. So although I'm a sweet-toothed kinda gal, I made them twice and perfected the recipe. Now, I even like them. You can tweak the salt to your own preference, but I find that 1/2 tsp is about right for this because of the strong flavour from the Parmesan and the cream corn.



200g plain flour
100g cornmeal
1 cup grated Parmesan
1/4 cup
caster sugar
2 eggs
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 can cream style corn
1/2 tsp black pepper or Tabasco sauce

1. Preheat oven to 170°C. Line a large baking tray with parchment paper. And dust paper with some flour.
2. Mix dry ingredients together.
3. Add eggs to dry ingredients and mix using a spatula. Using the electric beaters will make the dough too soft.
4. Add cream corn last and mix using electric beaters.

Divide the dough into two. Flour hands and shape the dough into two logs about 25cm long and 5cm wide.

6. Bake for about 35 minurtes until the dough is cracked.
7. Remove from oven and leave till cool enough to handle. Reduce oven temperature to 140°C.
8. Slice logs thinly with a serrated knife. Lay slices flat on a baking tray and return to the oven and bake till completely dry (about an hour, since this is a fairly wet dough).
9. Remove from oven and allow to cool completely.
Questions? Comments? Email me.