These crunchy Italian biscuits can be adapted with different fruits and nuts. They go wonderfully with coffee and sweet wine.
90g plain flour
1tsp baking powder
55g caster sugar
25g dried fruit
1 free range egg yolk
Preheat the oven to 160°C.
Combine all the dry ingredients in a bowl, add the egg yolk (you may not need all of it, try a little and see if it combines) and mix well to form a dough.
Lightly knead the dough on a floured work surface until smooth, then shape into a log and place on a baking tray lined with parchment.
Bake for 25 minutes, allow to cool, then cut into slices about 1cm/½in thick. Place slices onto the baking tray and bake again for 5-10 minutes.