Everything your parents wouldn’t let you eat from outside the school. Bright, sweet, sour, spicy, sticky — and absolutely impossible to stop at one. 

What makes it special
 The two guava trees at Chom Chom fruit with complete abundance and zero restraint. After jam and cocktail mixes and every other obvious thing, I started sun-drying them, adding masalas, candying them. Then putting them in biscuits. 

The studded bits of pink and white guava are themselves a treat — chewy and bright — but the real move is the guava toffee shards: guava sugars cooked down with jeera masala, the kind they put in jeera cola. In the oven the shards melt into the dough, then re-set on cooling into sticky, pull-apart chews between the crumble. Finished with a Kashmiri chilli and tequila icing — sharp, smoky, just enough of a kick — and a dusting of salt. Sweet. Tart. Spicy. Nostalgic. Completely unhinged in the best possible way.