These Italian biscuits are twice cooked to create their traditional hard texture. This makes them ideal for dipping into dessert wine or coffee.

This recipe uses 250g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

Makes 8


  • 100g caster sugar
  • 2 eggs
  • 250g Juvela Gluten-Free White Mix
  • 25g chocolate chips
  • 25g hazelnuts
  • orange zest
  • 1 tsp bicarbonate of soda
  • Method

    1. Whisk together eggs and sugar until light and fluffy.
    2. In a separate bowl stir together the Juvela Mix with bicarbonate of soda, orange zest and chocolate chips and hazelnuts.
    3. Fold the dry ingredients into the egg and sugar mixture to make a soft dough.
    4. Shape the dough on a surface dusted with mix into a thick sausage shape and transfer to a baking tray. Cook for 30 minutes at 180 or gas mark 4 until golden brown.
    5. Remove from oven and slice into 1 cm thick slices, place back on the baking try and bake at 130, gas mark 4 for 10-15 minutes until crisp.