{"id":5575,"date":"2013-08-17T22:41:34","date_gmt":"2013-08-17T14:41:34","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=5575"},"modified":"2013-08-18T22:06:54","modified_gmt":"2013-08-18T14:06:54","slug":"lemony-almond-shortbread-and-a-shot-of-sour-redolent","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=5575","title":{"rendered":"Lemony Almond Shortbread And A Shot Of Sour Redolence"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5594\" alt=\"Lemony Almond Shortbread\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/08\/Lemony-Almond-Shortbread.jpg\" width=\"650\" height=\"507\" \/><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" alt=\"Lemony Almond Shortbread 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/08\/Lemony-Almond-Shortbread-2.jpg\" width=\"650\" height=\"530\" \/><\/p>\n<p style=\"text-align: justify;\">I acquired the habit of munching on Scottish shortbread fingers when I was studying in Durham more than two years ago. Back then, I could buy up to two packs a week &#8211; a behaviour that is not unlike that of a smoker and his pack of cigarettes. It did not help that shortbread cookies were sold at such affordable prices in the UK &#8211; at least two to three times cheaper than those found in Singapore.<\/p>\n<p style=\"text-align: justify;\">The original flavour of shortbread is still my favourite, though I hate to admit the flavoured ones &#8211; lemon, cheese, almond etc &#8211; are just as scrumptious. Since I have some chopped almonds left in my fridge, I thought I might as well add these into the shortbread. And&#8230; well, since I&#8217;m already at it, why not infuse a tad of lemon flavour too?<\/p>\n<p style=\"text-align: justify;\">So, there you have it &#8211; my lemony almond shortbread.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Unsalted butter: 150g, softened<\/li>\n<li style=\"text-align: justify;\">Icing sugar: 55g + extra, sifted<\/li>\n<li style=\"text-align: justify;\">Lemon juice: of 1 lemon<\/li>\n<li style=\"text-align: justify;\">Lemon zest: of 2 lemons<\/li>\n<li style=\"text-align: justify;\">Lemon extract: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: a pinch<\/li>\n<li style=\"text-align: justify;\">Plain flour: 225g, sifted<\/li>\n<li style=\"text-align: justify;\">Corn starch: 2 tbsp, sifted<\/li>\n<li style=\"text-align: justify;\">Chopped almond: 1 cup (50g)<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Cream butter and icing sugar together with electric mixer till pale and creamy.<\/li>\n<li style=\"text-align: justify;\">Add lemon juice, zest, extract and salt. Beat till combined.<\/li>\n<li style=\"text-align: justify;\">Slowly add in flour and corn starch till a soft dough forms.<\/li>\n<li style=\"text-align: justify;\">Gently fold in almonds. Turn dough onto baking paper.<\/li>\n<li style=\"text-align: justify;\">Shape dough into rectangular block. Wrap it up and refrigerate for at least 1 hr till firm.<\/li>\n<li style=\"text-align: justify;\">Preheat oven at 180 degrees.<\/li>\n<li style=\"text-align: justify;\">Remove dough from fridge and unwrap baking paper.<\/li>\n<li style=\"text-align: justify;\">Using a knife, slice into desired shapes and sizes at about 3mm thickness.<\/li>\n<li style=\"text-align: justify;\">Place 1-cm apart on baking tray. Bake 15 min till light golden brown.<\/li>\n<li style=\"text-align: justify;\">Remove from oven and cool for 5 min.<\/li>\n<li style=\"text-align: justify;\">Sift icing sugar onto shortbread fingers to serve.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/08\/Lemony-Almond-Shortbread-3.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"Lemony Almond Shortbread 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/08\/Lemony-Almond-Shortbread-3.jpg\" width=\"650\" height=\"519\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><em><strong>Tricks:<\/strong><\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Experiment with the ingredients of the shortbread recipe. You could replace the almonds and lemon flavour with chopped fruits (e.g. cranberries), vanilla extract or other herbs for a variety of flavoured shortbread.<\/li>\n<li style=\"text-align: justify;\">The sifting of icing sugar onto the baked cookies help to neutralise the sourness from the lemon. If using sweet ingredients instead of lemon, this step would be optional.<\/li>\n<\/ul>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Given that this was the my first attempt at baking shortbread, I must admit I did a real bad job at shaping the dough and slicing the cookies, hence their deformed shapes and edges. The next time I bake this, I&#8217;ll roll them out into 1-cm thick pieces first and then cut them out using cookie cutters.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\nMakes 20 &#8216;rectangular&#8217; shortbread fingers<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=5575\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I acquired the habit of munching on Scottish shortbread fingers when I was studying in Durham more than two years ago. Back then, I could buy up to two packs a week &#8211; a behaviour that is not unlike that &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=5575\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[77,105],"tags":[324,229,323,248,322],"class_list":["post-5575","post","type-post","status-publish","format-standard","hentry","category-cookie","category-english","tag-almond","tag-baked","tag-butter","tag-lemon","tag-scottish"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5575"}],"version-history":[{"count":17,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5575\/revisions"}],"predecessor-version":[{"id":5613,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5575\/revisions\/5613"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}