Nice for afternoon tea: Savoury Cheddar Biscotti via the New York Times. Flattened the dough into a rectangle approximately 20 centimetres long and 1 cm thick, spread Vegemite generously over the surface but left a bare 1-2 centimetre border on one of the 20 centimetre edges. Wet this border so that it was tacky when the dough was rolled swiss-roll style and sealed the log. Proceeded as per the recipe.
Vegemite & Cheese Biscotti