Back to biscuit baking

This week I am back to baking biscuits to sell at the Penshurst Farmers’ Market this weekend, on Saturday 5 August.

These biscotti have flaked almonds and pistachio nuts – great for having with coffee or with dessert. The oat and walnut biscuits can be eaten with cheese – try with a blue cheese or ripe Brie – or with a morning cup of tea. The seeded biscuits go well with any cheese board. Both the oat and walnut and seeded biscuits are made with buckwheat flour so are fine for gluten-free and wheat-free diets.

Having baked all these biscuits, I now need to spend the evening weighing, packing and labelling them ready for selling on Saturday.

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