Sugar Free Teething Biscotti

1. 1

   Mash the banana and yold together in a bowl until smooth.

2. 2

   Sift in the flour 1/4 cup at a time.

3. 3

   Mix after each flour additon until the dough comes away from the sides of the bowl.

4. 4

   Tip the dough on to a clean bench and knead briefly until smooth - add more flour if necessary.

5. 5

   With floured hands, shape dough into a 4 x 20 cm long log (1.5 x 8 inch).

6. 6

   Bake in a 170oC (375oF) oven for 15- 20 minutes.

7. 7

   Remove from oven and cool slightly.

8. 8

   With a large serrated knife slice every 5mm (1/8 inch I guess) and lay out on the same baking tray.

9. 9

   For larger slices diagonally slice the log.

10. 10

    Return to the oven for another 15-20 minutes until golden and hard.

11. 11

    Store in an airtight container for a week or feeeze.

No additional tips available.