So I’ve been baking, cooking and eating plenty the last couple of weeks. I just didn’t get round to photographing it. Taking a shot involves me setting up my “studio”, hoping the sun is shining and having the time to shoot it. Not as easy as it seems. Unfortunately I’m a bit of a perfectionist when it comes to my photographs which means less posts. Sorry!

Anyway I managed to set up my white cardboard, table, camera stand (= “my studio”) and the sun was shining today. Perfect conditions. I have a bit of a cantucci fetish. I’ve posted a couple of recipes and I make a big batch at La Cocotte every week. It’s the only thing I still can’t resist eating at La Cocotte.

What I love about cantucci is that it’s a doddle to make. You can add anything you have hanging around in your cupboard. The “spiced raisins” were something I had leftover. Wrapped in a pretty ribbon, they make a perfect gift. It’s one of the only things I risk sending via “la poste” to my friends abroad. Even if the parcel takes a month the cantucci will still taste delicious.

Raisin & walnut cantucci

270g flour
1 1/2 tsp baking powder
165g sugar
100g walnuts, chopped
3 eggs
100g raisins
200ml orange juice
1 tsp mixed spice
1 tsp cinnamon

Soak the raisins in the orange juice with mixed spice and cinnamon overnight. Drain any excess orange juice. Sift the flour with the baking powder together. Add all the other ingredients and combine. You may need to use your hands at the end to bring the dough together. Roll into a sausage. Bake at 160°c 30-40mins. Leave to cool. Cut 5mm slices and bake 10-15 minutes or until biscuits are crispy and dry. Makes 40-50