Crisp Biscottes Recipe

25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
450 ml/2 cups warm milk

900g/2 lb/8 cups strong plain (bread) flour
175 g/6 oz butter or margarine, softened
30 ml/2 tbsp clear honey
2 eggs, beaten
Beaten egg for glazing

Method:

Mix the yeast with a little of the warm milk and leave in a warm place for 20 minutes. Place the flour in a bowl and rub in the butter or margarine. Blend in the yeast mixture, the remaining warm milk, the honey and eggs and mix to a soft dough. Knead on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again, then shape into long flat rolls and place on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave in a warm place for 20 minutes. Brush with beaten egg and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Leave to cool overnight.

Slice thinly, then bake again in a preheated oven at 150°C/300°F/gas mark 2 for 30 minutes until crisp and brown. Serve.