Do any of you have kids that, for whatever reason, have problems with school attendance? Well, I’ve mentioned before that my son has chronic pain syndrome that effects his legs. The winter months are particularly difficult because cold exacerbates his condition. It has been a battle to get him up and moving every day, leave alone get him into school! Not helped by the negative attitude of some of the teaching and support staff who seemed to think that Ben was “putting it on” or being lazy. Let’s face it, would you want to go in to school, drugged up on pain relief medication only to be moaned at for being late or missing last lesson?
That is why I am particularly proud of Ben his academic year. Not only has he significantly improved his school attendance but he was explained to his teachers the nature of his condition. He has made sure that if he misses any lessons due to absence or hydrotherapy, that he catches up on any missed work. With the exception of English, Ben is in the top few of all his classes and is doing particularly well in his ICT and Business Studies classes. So how could I refuse him today when he asked me if I had any biscotti spare that he could give to his ICT teacher? Apparently she reminds him of me! Not sure if that is a good thing or not!
Needless to say I bagged up a mixed batch and put a pretty bow on the top. His response was, “Thanks, Mum, but a bit of sellotape would have done!” Boys!!
12 oz plain flour
2tsp baking powder
1tsp mixed spice
9 oz caster sugar
3-4 free range eggs, beaten
6 oz chopped dates
4 oz chopped walnuts
- Preheat oven to 180C / 160C fan.
- Line 2 large baking sheets with baking parchment
- Place the flour, sugar, baking powder and mixed spice in a mixing bowl then a stir in the eggs until a soft dough forms.
- Add the fruit and nuts
- Turn the dough onto a lightly floured board and split the dough into 4 equal pieces.
- Lightly flour your hands then roll each piece of dough into a sausage shape approximately 12 inch long.
- Place the dough onto the prepared trays, making sure they are well spaced.
- Bake for 15-25 mins until the dough is well risen, firm to the touch but not too brown.
- Allow to cool for a few minutes on a cooling rack.
- Reduce the oven temperature to 140C / 120C fan
- Cut the dough diagonally, using a bread knife, into 1cm thick slices.
- Place the slices back onto the baking sheets, cut side down, and bake for 10-15 minutes.
- Turn the slices over and bake for a further 10-15 minutes.
- Allow to cool completely.
- Christmas morning biscotti (thecakedoctorssurgery.wordpress.com)
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