We were baking lemon butter biscuits, vanilla scones, caramel shortbread and cinnamon-flavoured rice cakes next to wintergreen meringues. On the palate, a surprising chilli zing like biting into a sea salt and black pepper oatcake before sweeter flavours of empire biscuits, lemon sponge cake and shortbread cookies with a strawberry jam filling took centre stage. The addition of water released an enticing bouquet of floral notes as jasmine entwined with the scent of patchouli essential oil. Silky smooth to taste, like a caramel iced doughnut or a chocolate fudge brownie and, in the finish, ‘Pfeffernüsse’ white pepper and anise cookies.