The weather yesterday was so wet and windy and dreary I thought I would make this Chetna Makan recipe. But things went against me: nor rhubarb left in the shop by the time I got there. So I decided I would improvise, and change the fruit compote to a mango, orange and raspberry medley.
I had the pudding bowl out, the compote made, when I discovered that I couldn’t for the life of me get my hands on my big soup pot. It’s hiding somewhere. Since the other pot was in use by one of my lodgers, I changed plans.
This morning, I made biscuits. Actually, I made cookies and biscotti, to speak in their original languages. But both recipes have something in common: the balls of dough are rolled in sugar before baking.
The cookies are snickerdoodles, delicately flavoured with cinnamon both in the dough and in the rolling sugar.
The biscotti are biscotti morbidi al limone, soft-centred lemon biscuits. For these, I adapted the recipe slightly, since I had used one small lemon, and found the flavour a bit light: I added some pure lemon oil to the dough, and it worked perfectly.
Both batches went down a treat at work.
And now, I need to find this pot!