Name: Long Obtuse-pointed Biscuits, with Transparent Icing
Ingredients: Savoy biscuits; apricot jam; transparent chocolate icing

Why it works: Biscuit and apricot work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 109 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Long Obtuse-pointed Biscuits, with Transparent Icing

Ingredients

Savoy biscuits
apricot jam
transparent chocolate icing

Directions

Prepare and bake Savoy biscuits in a deep baking sheet, 1 inch thick.
Once cooled, cut the biscuits into proper shapes and trim them neatly with a sharp knife.
Brush off any crumbs to ensure the icing adheres smoothly.
Spread apricot jam on the upper part and sides of each biscuit.
Hold each biscuit on a silver fork and pour transparent chocolate icing over the surface using a spoon.
Place each iced biscuit on a wire tray resting on a baking sheet.
Dry the biscuits in a screen for five minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Biscuit + apricottop 13% of all pairs

Smell alikemoderate

Cooked together109 recipes

Shared aroma: nonanal (fat, citrus).
Biscuit + chocolatetop 15% of all pairs

Smell alikemoderate

Cooked together334 recipes

Shared aroma: nonanal (fat, citrus).
Apricot + chocolatetop 19% of all pairs

Smell alikemoderate

Cooked together184 recipes

Shared aroma: non-2-enal (fatty, green).