These crumbly little biscuits are stuffed with praline and are less doughy than the traditional Turkish treat
I first tried these biscuits at Selin Kiazim’s bakery in Fitzrovia, which has unfortunately since closed. Her baked goods were truly one of a kind, and these biscuits – slightly flat, crisp and filled with silky chocolate – became quite popular. This version is quite different to traditional izmir bomba; I wanted a dough that was easy to work with, quick to put together, and with a homemade filling. You need to be quick when wrapping the chocolate inside the pastry, though, but if a little seeps out, that’s OK; they’re meant to be rustic.
Continue reading… These crumbly little biscuits are stuffed with praline and are less doughy than the traditional Turkish treatI first tried these biscuits at Selin Kiazim’s bakery in Fitzrovia, which has unfortunately since closed. Her baked goods were truly one of a kind, and these biscuits – slightly flat, crisp and filled with silky chocolate – became quite popular. This version is quite different to traditional izmir bomba; I wanted a dough that was easy to work with, quick to put together, and with a homemade filling. You need to be quick when wrapping the chocolate inside the pastry, though, but if a little seeps out, that’s OK; they’re meant to be rustic. Continue reading… Biscuits, Food, Dessert, Baking, Turkish food and drink
