It’s the end of the summer and my friend says, you know I want to move, I’ve wanted to for five years, I don’t know if I’ll ever find what I’m looking for.
What’s holding you back, do you know what you really want, I ask.
We dig deep to find out what she would like in a new house. All the usuals, a big kitchen living room that goes out to meet the garden, a home office, enough bedrooms and bathrooms and then the surprise, the clincher, a dance studio. And do you know what, as soon as she knew what she wanted deep down, the process became easy, everything fell into place and she has moved. Now she has asked me to go and talk window treatments for the new house. There will be coffee from the swish built in coffee maker while we look through magazine tears, websites and swatches. In the new space overlooking the garden, we will dunk and munch on the biscotti I’ve quickly thrown together.
Easy to make and keep for ages, these twice cooked biscuits are really great for making ahead. If you have an electric carving knife it makes easy work slicing the loaf into biscuits, otherwise use a serrated bread knife.
- 250g self raising flour
- 225g caster sugar
- 2 medium eggs beaten lightly
- 75g roasted hazelnuts
- 1 tsp vanilla essence
- Oven 180C. Line a baking tray with baking parchment.
- Weigh and sieve flour and sugar into a mixing bowl.
- Stir vanilla into eggs, then add with nuts to flour and sugar. Stir to make a stiff dough.
- Turn out onto a floured work surface, knead dough lightly and shape into a log about 25cm long.
- Place on the baking tray and bake for 30-35 mins until firm. Cool loaf on baking tray.
- Cut into 5mm slices then place on baking trays.
- Bake for about 10 minutes ‘til crisp, turning after 5 minutes. Cool biscuits on a wire rack.