Biscuits secs
‘Poetry is the synthesis of hyacinths and biscuits.’
Tuiles aux amandes (Almond tuiles) with Tuiles dentelle à l’orange et à la cannelle (Orange and cinnamon lace tuiles)
Biscuits secs
( Biscuits )
I don’t know why we love biscuits as much as we do. Maybe it’s the fact that most cultures have been baking biscuits in one form or another for hundreds of years, ingraining them into our collective consciousness. Or maybe it’s their size — things just look better and cuter when they are small. In any case, everyone has most likely gazed longingly at the huge assortment of colourful and delicious-looking biscuits that adorn the shelves of their local bakery and, almost certainly, each of us is guilty of shaking the biscuit tin at home, hoping to find the last remaining biscuit, only to end up scavenging a few crumbs.
I decided to feature biscuits as the first chapter in this book because they are amazingly simple to make and are therefore ideal to hone your baking skills, or to introduce your kids to the joys of baking. The great thing about baking biscuits is that once you understand the basics of making a simple dough, you can substitute ingredients based on your own preferences, or have fun experimenting with flavours by adding a hint of spice or some nuts or dried fruits if you like. Who knows, you may just stumble upon the next classic biscuit recipe! 