Beam me up biscotti! Easy to make, the delicate jasmine notes of these heavenly biscotti will elevate your afternoon tea and transport you away from the everyday.
Empty the sachets and carefully grind the tea in a pestle and mortar – try for a mixture of powder and little leaf pieces. The powder infuses the dough, and the leaf pieces release flavour when you bite into them.
Whisk together the sugar, eggs and oil until pale yellow and foamy, and stir in the tea.
Add flour, baking powder and a pinch of salt and stir carefully until the mixture forms a solid dough.
Spread the dough onto a baking sheet to form a log about 10cm wide and 2.5cm thick. Bake for 35-40 minutes at 180°C.
Take it out from the oven and cool for about 5-10 minutes before slicing into 2.5cm slices. If you begin slicing too soon, the pieces may crumble but if you wait too long, the dough will harden and become tougher to slice cleanly. Slice biscotti into 2.5cm slices
Lay the biscotti slices on a baking sheet, flat side down and bake for 10 minutes. Turn over and bake for an additional 10 minutes. Remove from oven and cool.
Delicious with a cup of tea. Keep in an airtight container for up to a week.