Orange Biscotti


50g Butter or margarine at room temperature diced
90g brown sugar (muscovado sugar)
1 Egg
Finely grated rind of 1 organic orange
2 tsp. of the orange juice
175g fine wheat flour
2 ½ tsp baking powder
Pinch of ground cinnamon
50g polenta
Icing sugar for dusting


  1. Preheat oven to 160° C & grease a large baking sheet.
  2. In a bowl beat sugar and butter until smooth and creamy.
  3. Beat in the egg, then the orange rind & juice, flour, baking powder and polenta.
  4. Tip mixture onto lightly floured surface and knead.
  5. Place the dough on the baking sheet and flatten out with your hand to make a rectangle about 25 x 18 cm. Bake for 25 minutes. Then take out of oven and leave to stand for 5 minutes.
  6. With a sharp knife cut the mixture width ways into 1cm sticks leaving little space on the baking sheet between them.
  7. Bake for a further 20 minutes until crisp.
  8. Transfer to a wire rack and leave to cool.
  9. Dust with icing sugar.