A SLICE OF MY LIFE
PURIM is synonomous with hamantaschen. The Jewish jam tarts, are all most people think of as festival food. Not me. I confess I’m not a fan. Home-baked or bought, the triangular treats just don't do it for me. I even developed a new recipe this year — poppy seed dough wrapped around a rhubarb and blood orange curd. Looked stunning, tasted meh — all dough and too little filling. My tip? Add more filling once baked. Hamantaschen lovers will enjoy Fabienne’s pretty recipe (above) but i’ll be ignoring Haman’s hats and going with the sprinkle-flecked biscotti below. They give a pop of Purim colour with no post-nosh disappointment.
Funfetti is all the rage in the baking world. Get the look by adding multi-coloured sprinkles to your batter or dough. It’s a faster way to inject fun into your bakes than fiddling with food colour. Do use non-pareil sprinkles or they tend to ‘bleed’. Perfect Purim pressies.