It rained a lot here in the UK yesterday and I got absolutely soaked while out and about in Brighton. After drying off and putting my PJs back on (at lunchtime!) I decided to bake an afternoon treat while Little Button slept. Not for the first time this week, I turned to Lorraine Pascale’s new book, A Lighter Way to Bake, for inspiration.
Her latest book features lighter versions of bakes and cakes, which don’t scrimp on taste. I tried out her cashew, cranberry and spice biscotti. I substituted the cranberries for dried apricots as I didn’t want to brave going out in the rain (again). I’d urge you to get your hands on Lorraine’s recipe from your local book shop, but in the meantime here’s another equally delicious biscotti recipe.
Because the recipe I followed was lower in calories and sugar than usual, I felt I deserved a luxurious hot chocolate to dunk my biscotti in. Jamie Oliver’s Epic Hot Chocolate was the perfect accompaniment as they are both infused with cinnamon. This recipe is perfect for bakers as all the ingredients are cupboard staples.
The result was one happy mumma… even if I wasn’t completely dried out yet.
~ Laura xx ~