Some time back I had the opportunity to cook with something called a Pommery crumble which I discovered was like a biscuit or crumble dough flavoured with mustard. Intrigued by the taste, I wondered if I could do the same thing using kashundi. Kashundi as I’ve mentioned in an earlier post, is a pungent mustard sauce very common in Bengali cuisine.
There was only one way to find out. So I took my very basic biscuit dough recipe – 1 part flour, 1/2 part butter, about 1 tablespoon of kashundi and balanced it with a bit of salt and sugar. Chilled it for a while, rolled in out and baked it for 15 minutes. The taste was surprisingly good…very more-ish. And the texture firm yet crumbly.
Now I’m trying to figure out all the things I can possibly eat these biscuits with 😀