The cheeseboard is my very favourite part of any meal and at this time of year, the usual water biscuits and oatcakes are just not good enough. These biscotti are dense, rich and a great addition to a cheese platter although I quite like them on their own with a cocktail. You can't beat the mix of strong flavoured cheese with the intense sweetness of dried fruit. You could replace the goat cheese with a blue cheese or even with a strong cheddar. However, if you make them, it is definitely worth making double and giving these away wrapped in cellophane as a gift.
Fig and Goat Cheese Biscotti
350g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tbsp milk
100g soft goat cheese, crumbled
100g soft dried figs, chopped into 1cm chunks
Pre-heat the oven to 180C
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.In a separate bowl, whisk together the eggs and milk.
Add the wet ingredients into the dry along with the goat cheese and figs.
Mix together until the dough comes together, if it is too dry, add a little more milk until you have a workable dough.
Form into two long, wide logs (approx 7cm x 30cm) on a baking tray and bake in the oven for around 30 mins until risen and golden.
Allow to cool a little then cut the logs into 2cm wide slices.Put these back on the baking tray and bake again for 10-15 mins till golden and crispy.