Traditionally biscotti are sweet, twice-baked almond biscuits from Tuscany. The twice baking makes them crunchy and ensures they last for a long time. By making them savoury and adding dried fruits these delicious little biscuits are the perfect accompaniment to the magnificent cheese made by Alsop & Walker – like the components of a grazing board rolled into one!

1. Preheat the oven to 180°C, and line a baking tray with non-stick baking paper.

2. Mix all the ingredients apart from the egg and milk together.

3. Whisk the milk with the egg and put into the dry ingredients.

4. Combine them together with a fork to create a wet dough. You may need a little more milk

5. Tip on to a floured surface, flour your hands and form the dough into a long sausage shape. It will be very sticky, but use the flour to help shape it.

6. Bake for 25 mins. Remove and allow to cool for a bit. Then slice thinly. Lay out the slices on the lined baking tray (you may need another tray), and bake for 10 mins until crispy and turning golden at the edges. 

7. Cool on a rack until hard, then store in an airtight container.

Alsop & Walker “As a guide we recommend 50-100g cheese per person when creating a cheese board or platter. Taking the cheese out of the fridge about 30mins to 1 hour before serving allows the flavours and textures to develop their full potential.” You can buy online at alsopandwalker.co.uk and find them at this month’s Wealden Times Midsummer Fair (11-13 June) wealdentimes-fair.co.uk.