Weet-Bix & Rosemary Biscotti

Weet-Bix & Rosemary Biscotti
  • 1½ cups crushed Sanitarium Weet-Bix
  • 2 cups white flour
  • ½ cup grated Parmesan cheese
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cloves garlic, crushed
  • 2 tablespoons lightly chopped rosemary leaves
  • 3 eggs, lightly beaten
  • 2/3 cup water

Prep Time:        15 mins

Cook Time:        35 mins

Difficulty Level: Easy

Serves:              30

  1. Preheat oven to 180°C.
  2. In a large bowl combine all the dry ingredients and garlic and rosemary leaves.
    In a separate bowl, blend eggs and water.
  3. Add egg mixture to dry ingredients and stir to form a dough.
  4. Turn dough onto floured surface, divide into two and shape into two logs.
    Place logs on a greased and floured tray and bake in a moderate oven, for
    20 minutes.
  5. Allow logs to cool completely. Cut into thin slices. Spread in a single layer on
    a baking tray and return to a slow oven, 150°C, for a further 15 minutes or until firm and golden.

Recipe Tips

Nutrition Info Per serve:
Kilojoules 0 kJ
Calories 0 Cal
Protein - g
Fat - g
Carbohydrate - g
Sodium - mg
Potassium - mg
Calcium-mg Iron-mg Fibre - g.