Fruit and Nut Thins

From Sweet; Yottam Ottolenghi / Helen Goh

Ingredients
400g plain flour
1 tsp bicarbonate of soda
½ tsp ground cinnamon (or to taste)
½ tsp salt
100 unsalted butter, cubed
240g soft dark brown sugar
70ml water
150g whole almonds, skin on
90 shelled pistachio kernels
100g dried sour cherries / cherry and berry mix

Method
Line a regular 900g loaf tin with baking parchment and set aside.

In a large bowl mix together the four, bicarb, cinnamon and salt.

Place the butter, sugar and water into a small saucepan over a medium heat. Cook for about 5 minutes until the butter is melted and the sugar is dissolved. Pour into the flour mix and add in the nuts and fruit. Mix everything together to form a smooth glossy dough. Tip the dough into the lined loaf tin, press it down firmly to level, and cover the top with a piece of baking parchment. Put the dough in the fridge and leave for at least 4 hours to firm up.

Once the dough is firm, preheat the oven to 190 C / 170 C Fan / Gas Mark 5. Line a couple of baking trays with parchment.

Slice the loaf as thinly as possible without the slices breaking as you cut them, they should be around 2 to 3mm in width, and lay them out on the baking parchment. You should get around 55 biscuits.

Bake in batches, they will take between 10 - 14 minutes, I set the timer for 12 minutes.

Remove from the oven and set aside to cool, they will be slightly soft as they come out of the oven, but will crisp up very quickly on cooling.