Top treats for TEATIME

Bake any of these delicious recipes, then make a cuppa, put your feet up and enjoy!

- JESSICA RANSOM

RYE AND APRICOT BISCOTTI

Designed for dunking, biscotti are just as good on their own as they are with a hot drink. This recipe uses rye flour for a darker result and deeper flavour.

PER SERVING 200 cals, 7g fat, 2g sat fat, 26g carbs

MAKES 20

150g (5oz) whole, skin-on almonds

175g (6oz) caster sugar

2 eggs

Zest of 2 oranges

250g (9oz) rye flour

½tsp salt

½tsp baking powder

200g (7oz) dried apricots, roughly chopped

150g (5oz) dark or white chocolate (optional)

1 Line the base of a 20x30cm (8x12in) tin with baking paper and heat the oven to 180C/Gas 4. Spread the almonds out and roast in the oven for 10-15 mins until they have darkened slightly and are lightly fragrant. Remove from the oven and set aside to cool.

2 Place the caster sugar and eggs into a large bowl and whisk for 4-5 mins until the mixture is very pale and has doubled in volume. Stir through the orange zest.

3 Separately, mix together the flour, salt and baking powder. Sieve this over the egg mixture, then gently fold through. Add the almonds and apricots, mix, then turn the mixture onto a floured surface and use your hands to bring it into a dough.

4 Split the dough into two, then roll each into an even cylinder measuring approximately 5x30cm (2x12in). Transfer into the baking tin and bake for 25-30 mins until the dough has risen and cracks have formed on the surface.

5 Remove from the oven and set aside to cool for 30 mins.