The Jewish Chronicle - - 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.

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