The Great Australian Bake Off

These beautiful biscuits are the perfect savoury addition to afternoon tea.


  • 150g unsalted butter

  • 30g caster sugar

  • 50g parmesan

  • ½ tsp garlic powder

  • 2 tsp fennel seeds

  • 2 tsp thyme + extra for sprinkling on top of logs

  • 100g sun dried tomatoes 1 tsp baking powder

  • 4 eggs + 2 for egg wash

  • 360g plain flour

  • 1-2 tsp baking powder

  • 5 tsp salt + extra for sprinkling on top of logs


  • 1.

    For the biscotti, in a mixing bowl of a stand mixer weigh together the butter, sugar, parmesan, garlic powder, fennel seeds, thyme and sun dried tomatoes and mix with the paddle attachment until well combined.

  • 2.

    Once mixed, add in the eggs one at a time mixing well after each addition.

  • 3.

    Slowly add in the flour, salt and baking powder and mix until a dough just forms.

  • 4.

    Turn out onto a heavily floured work surface and divide into two equal pieces of dough.

  • 5.

    Carefully roll out both of the doughs to make two 30cm long logs.

  • 6.

    Pace onto a baking sheet and bake in a 175°C oven for 35-40 minutes (they should not yet be fully cooked).

  • 7.

    Once you take them out of the oven slice diagonally into 1cm biscuits.

  • 8.

    Place them cut side down and return to the oven for a further 20 minutes, turning them all over half way through.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 252kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 6g
  • Carbohydrate 28g
  • Sugar 2g
  • Sodium 783mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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