Nectarine jam and semolina biscuit slice
Not a Greek pasta flora but something better
Published originally on my blog on 20 August 2012
There are people who get excited simply by looking at a plate of food. They eat with their eyes first, feasting on it before they have even taken a single bite. Needless to say, I am one of those people.
I'm a very visual person and if something looks good, it immediately tempts me to eat it. I salivate in anticipation but sometimes, unfortunately, I get disappointed. Every so often, food, as well as all else in life, is not what it seems.
I have many a time tried different kinds of food, from street food to desserts, driven by their alluring look or mystifying aroma, only to be let down after the first taste.
There are times, however, when I see an ugly plate of food, something that is so totally unappealing that I want to turn around and run away from it and yet, when I do try it, I am amazed. Because, my friends, not everything that looks good, tastes good, and not everything that looks bad, tastes worse.
When this nectarine jam and semolina biscuit slice came out of the oven, it wasn't looking that good to me. It was too dark, the color of the nectarine jam was not as vivid anymore and it seemed uncooked in the middle. I was overtly disappointed, telling S how it was a waste of time and effort, and I even doubted my own sense of smell when it was dictating to my brain that what I was about to taste would be heavenly. And it was.
Full of buttery goodness and sweetness from the dark brown sugar, with a biscuit that was moist and soft in the middle and deliciously crumbly on the outside, covered by a lace of nectarine jam that added another level of sweetness and a hint of tartness as well. I doubted the possibility that this could be the best biscuit slice I'd ever have the pleasure to eat. And they were.
Nectarine Jam and Semolina Biscuit Slice
I used my homemade nectarine jam and I have also made this biscuit slice using strawberry jam, but I can't wait to try them with my fig jam. Choose whichever one you enjoy the most and make these, pronto.
By the way, if you're Greek, this may remind you of a Pasta Flora but it's not. It may look like pasta flora but the taste and texture of the biscuit is very different and in my opinion much much better.
