Ever since I came back from Daylesford three weeks ago, I’ve been inspired to do a bit more baking and cooking in the kitchen. You see, I’ve been busy taking wedding and portrait photos that I lost touch on the very reason I picked up a camera – food. I used to make magic in the kitchen all the time. Now that I’m busy working, and the fact that I photograph food for Halalfoodhunt all the time, my kitchen skills got a bit rusty.

Thank god I still know my way around the kitchen. I scavenged my pantry and found enough things for me to make these. Here’s a quick biscotti recipe I adapted from here that’s great with coffee or some warm milk.

• 113 grams butter, softened
• 1 cup sugar
• 2 eggs
• 2 1/2 cups self rising flour
• half cup chopped macadamia nuts
• 200 grams dark chocolate

Directions:

1. Preheat oven to 180 degrees and lightly grease a cookie sheet or sheet pan.
2. Mix the butter and sugar, until fluffy.
3. Add eggs and beat well.
4. Add flour to butter mixture and mix until incorporated.
5. Divide  the dough in half and shape each half into a 9inch by 2 inch log.  The mixture will be quite sticky so wet your hands with cold water for easier handling.
6. Place logs several inches apart.  The logs will spread, so allow 2-3 inches between logs.
7. Bake for 25-30 minutes.
8. Remove from oven and cool logs for 5 minutes.  Move logs to a wire rack to cool further, about 10-15 minutes.
9. Slice the logs, using a serrated knife.
10. Place the slices cut side down onto an ungreased cookie sheet or sheet pan.
11. Bake 5 minutes, turn the slices to the other cut side and bake for 5 more minutes.
12. Cool on a wire rack then store in an airtight container.
13. Melt the chocolate using a double boiler.
14. Dip half of the biscotti lengthwise into the chocolate.
15. Serve with hot coffee or warm milk.
16. Keep in the fridge as our tropical climate is bad for the chocolate!