I was sitting here lamenting the lack of biscuits in the mandycharlie household, being very much an ingredient kitchen and the last of the digestives bought for cheese and dog treats having been nibbled weeks ago. Mentally I was going through my cupboards as to what I might munch on, when a plan started to form. A quick rifle through the cupboards brought together all the necessary, the last of the Valrhona, Noir Guanaja, I literally have a handful left. Is there anything more comforting than having a kilogram of this sat in your store cupboards, as used in the best Michelin starred kitchens (according to my highly regarded chef of a son). Ground almonds, peacan nuts, juicy sultanas, vanilla and almond essence, flour, sugar, eggs,baking powder. Yep, I was all set. I would have included a hint of orange zest, but alas I was without.

A quick weigh, chop and mix and I soon had them ready for their first 25 min bake in the oven.

After baking.

A five minute cool and then slice through at an angle with a serrated knife. I’m sure my angles are not sharp enough, but no matter.

Then another 15 minute bake.

And finally all of them together cooling before being placed in the biscuit barrel.

Not bad eh, from ingredients languishing in the kitchen cupboards.