BRIDES THAT ARE...
Sweet-toothed Do you crave sweet treats? Don’t worry – you don’t have to give them up with Slimming World!
ALL RECIPES ARE TAKEN FROM SLIMMING WORLD’S COLLECTION.TO DISCOVER MORE RECIPE INSPIRATION, OR TO FIND YOUR NEAREST GROUP, VISIT SLIMMINGWORLD.CO.UK OR CALL 0344 897 8000. IMAGE CREDITS: SLIMMING WORLD/GARETH MORGANS, ADRIAN LAWRENCE
PISTACHIO, FIG AND LEMON BISCOTTI MAKES 24 READY IN 1 HOUR 10 MINUTES, PLUS COOLING INGREDIENTS 50g shelled pistachio nuts 200g plain flour, 1 tsp reserved for dusting ½ tsp baking powder 2 tbsp sweetener granules 50g dried figs, chopped into small pieces 2 medium eggs, plus 1 yolk Finely grated zest of 1 large unwaxed lemon ½ tsp vanilla extract Salt 1. Preheat the oven to 180°C/ fan 160°C/gas 4 and line a baking tray with non-stick baking paper. Spread out the pistachio nuts on the baking tray and roast for 5 minutes. Remove and leave to cool. 2. Sift the flour, baking powder and a pinch of salt into a mixing bowl and stir in the sweetener, figs and pistachio nuts. In another bowl, lightly beat the eggs and egg yolk with the lemon zest and 104 ♥ L OV E O U R W E D D I N G ♥ M A R C H 2 0 1 7
vanilla extract. Make a well in the centre of the dry ingredients and stir in the egg mixture to make a soft dough. Knead briefly on a lightly floured work surface until smooth. Line your baking tray with more non-stick baking paper. 3. Divide the dough in half and roll each piece into an 18cm long sausage. Lay them 10cm apart on the prepared baking tray and flatten slightly with your hand. Bake for 25 minutes until lightly golden and a skewer, inserted into the centre, comes away clean. Set aside to cool for 10 minutes. Reduce the oven temperature to 150°C/Fan 130°C/Gas 2. Using a serrated knife, cut each log slightly on the diagonal into 12 x 1cm-thick slices. Place sideby-side, cut-face down, on the baking tray and bake for another 20 minutes, turning them halfway, until they feel slightly firm and dry when pressed. Transfer to a rack and leave them to go cool – they will get harder as they go cold. Store in an airtight tin.