Watercress & Parmesan Savoury Biscotti

Makes 1 loaf, 8 slices

Prep time: 10 mins

Cook time: 40 mins

Ingredients:

150g self raising flour

1 tsp oregano

1tsp sage

60g watercress, stalks removed and leaves chopped

1 tbsp sugar

40g Parmesan, grated

60ml Olive Oil

1 Egg

Preheat the oven to 180° and grease-proof line a baking tray. Mix together the flour, oregano, watercress, sugar and 30g of the parmesan
Whisk together the oil and egg, then add to the bowl. Mix everything into a soft dough. Pop the dough on the baking tray and form into a loose loaf, sprinkle with the leftover cheese and bake it for about 20mins
Take it from the oven and allow to cool until you can touch it. Turn the oven down to 170. Slice the loaf very carefully into finger widths – the dough is quite crumbly!– and then bake again for about 20mins.
Remove and cool until hard. Perfect for serving on a Christmas Eve cheese board!