Have your CAKE 'N' BAKES

Whip up these winter sweet treats from Bake Off champion Edd Kimber, including gluten-free and vegan bakes

Hazelnut & milk chocolate biscotti

I love soft and tender cookies, but sometimes you need something that can be dunked into a big mug of coffee, an elevenses treat, and nothing works better than a classic biscotti. This version, made with gluten-free flour, uses the perfect pairing of milk chocolate and hazelnuts, making that mug of coffee an extra special treat. They're perfect for gifting, too!

Makes 20-25 VEGETARIAN

300g gluten-free flour, plus extra for dusting

3/4 tsp baking powder

150g caster sugar

30g unsalted butter, melted

1 large orange, zested

2 large eggs

1 tsp vanilla extract

100g toasted hazelnuts

250g milk chocolate, melted cacao nibs, for sprinkling

1 Heat the oven to 200C/180C fan/gas 6. Line the base of a 23 x 33cm baking tin with baking parchment.

2 Put the flour, baking powder and sugar in a large bowl and mix to combine. Make a well in the middle and add the melted butter, orange zest, eggs, vanilla and hazelnuts, and stir to form a firm dough. Tip it onto a well-floured work surface and cut in half. Roll each half into a sausage shape roughly 20cm long. Place in the prepared tin and press flat so that each 'sausage' is roughly 5cm wide.

3 Bake for 25-30 mins, or until golden brown. Set aside to cool for 5-10 mins. Reduce the oven temperature to 180C/160C fan/gas 4.

4 Transfer the biscotti logs to a board and use a serrated knife to cut each into thin diagonal slices about 2.5cm thick. Place the biscotti, cut-side down, back in the tin and bake for a further 15 mins, or until dried out and golden. Set aside to cool completely.