This wonderful recipe came to me via a small – and which unfortunately closed in December 2011 – cookery school called Brook Hall in Winslow; run by Stephen Bulmer and his wife Joanna the course I attended was a day’s Italian cookery. Among the wonderful things we cooked – pasta (of course), risotto and gnocchi – was this recipe, and I’ve made it a few times. It’s a grown-up biscuit, with some lovely flavours. I make it as a home-baked gift, especially good for Christmas. If you’re a friend and wondering why you never got your present, it’s because they never make it as far as the wrapping!
The Idiot Baker 