Fig and pecorino biscotti

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Sift the flour into a bowl, then stir in the baking powder, salt, pecorino, rosemary, almonds and figs. Whisk the egg, milk and oil in a separate bowl, then stir the mixture into the dry ingredients with a fork. Tip out and bring it together into a ball, then roll gently into a flat log roughly 3cm wide and 2cm tall.
2. Put the log of dough on a lined baking tray and bake for 25 minutes. Leave to cool slightly, then use a bread knife to gently slice into 8mm thick pieces, cutting at an angle.
3. Return the slices to the lined tray, laying them flat (work in batches if you need to). Bake for 10 minutes more, turning halfway. Leave to cool, then store in an airtight container at room temperature for up to a week.