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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins

Caribbean Modern
SERVES 4-6

TIME 15 MINUTES PREP
+ 50 MINUTES COOKING
MAKES ABOUT 24 SMALL BISCOTTI

Posted by Hodder & Stoughton Published See Hodder & Stoughton's 31 projects » © 2019 Shivi Ramoutar / Hodder & Stoughton · Reproduced with permission. · Photography by Kris Kirkam
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  • Step 1

    Pre-heat the oven to 175°C/Gas 4 and line a baking sheet with greaseproof paper.

  • Step 2

    In a small bowl, stir together the flour, herbs, a good pinch of salt and a grind of pepper using a fork.

  • Step 3

    In a large bowl, cream together the sugar and butter, then gradually beat in the beaten egg and then the crabmeat.

  • Step 4

    Stir in the flour mixture then use floured hands to bring the dough together into a ball and divide into two. Roll each ball into a flattened log, about 4cm wide and 2cm high.

  • Step 5

    Place the logs onto the lined baking sheet and bake in the oven for 30 minutes, until just cooked through and firm.

  • Step 6

    Remove the logs from the oven and when they are cool enough to handle, take a serrated knife and gently (as the biscotti is quite crumbly) slice, at a slightly diagonal angle, into 1cm thick ‘rounds’. Pop the biscotti ‘rounds’ back onto the lined baking sheet and bake for a further 15–20 minutes, until golden.

  • Step 7

    Meanwhile make the zaboca: mix together the avocado, olive oil, garlic and chilli, adding lime juice and seasoning to taste. It should be a little chunky.

  • Step 8

    Remove the biscotti from the oven and allow to cool completely on a wire rack. This will keep in an airtight container for a couple days.

  • Step 9

    To serve, top the biscotti with the zaboca and eat immediately.

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