{"id":336,"date":"2010-03-21T12:29:47","date_gmt":"2010-03-21T04:29:47","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=336"},"modified":"2010-06-08T09:19:55","modified_gmt":"2010-06-08T01:19:55","slug":"alfajores-spanish-shortbread","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/alfajores-spanish-shortbread\/","title":{"rendered":"Alfajores – Spanish shortbread"},"content":{"rendered":"

\"\"<\/a>Both G & I have a “thing” for something sweet after dinner.\u00a0 I know, not the best thing for the waistline but it is just one of those things that we can’t seem to deny ourselves.\u00a0 Usually whatever\u00a0sweet little morsel we choose is accompanied by a good quality cup of coffee.\u00a0 Earlier this week G was hunting for that illusive treat to go with his cuppa but\u00a0unfortunately a cookie monster had left our\u00a0cupboard rather bare.\u00a0 Knowing that I had a little spare time today I decided to create something a little different.\u00a0 For some unknown reason we\u00a0don’t\u00a0tend to\u00a0eat much shortbread. \u00a0I think it is just that they tend to be so rich and buttery that they can become sickly if you have more than one.\u00a0<\/p>\n

I decided to make these because they were a little different to my normal type of biscuit that I like to bake.\u00a0 Also, having one sweet treat after dinner (rather than several) is possibly not a bad thing.<\/p>\n

alfajores – spanish shortbread\u00a0
\nmakes approximately 40<\/span><\/p>\n

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My tips:<\/span>\u00a0 *I didn’t have any aniseed so I decided to grind up some star anise, not exactly the same flavour but good enough for me as a first try.\u00a0 You could substitute cinnamon if you prefer of just have them with the lemon.\u00a0 *I used a floured board and cutter as I found this mixture a little soft and sticky when rolling it out and cutting shapes.\u00a0 I also rolled mine a little thinner than the 1cm thickness suggested in the recipe.\u00a0 *I needed to cook these for about 25 minutes to ensure they were cooked in the centre.\u00a0 I found this a little odd as my oven normally cooks slightly hot.\u00a0\u00a0<\/p>\n

ease: 7\/10.<\/strong>\u00a0\u00a0This mixture is very soft and can be difficult to roll out and cut, especially if the weather is a little warm.\u00a0\u00a0\u00a0
\nprep time:<\/strong>\u00a030mins<\/strong> + chilling, cooling and decorating.
\ncooking time:<\/strong> 25mins.
\ntotal: 2hours including chilling.<\/strong><\/p>\n

taste: 7\/10.<\/strong>\u00a0 The texture was shorter than normal shortbread.\u00a0 The lemon and sherry worked well.\u00a0 I think they were better with a little more, rather than less icing sugar.\u00a0 G commented that initially he found them too short but they seemed better the day after they were made.\u00a0 At first he ate them on their own, the next day he had them with coffee and said they were much better.\u00a0\u00a0In fact these seemed\u00a0to improve both in flavour and texture\u00a0a few days after they were made.<\/p>\n

would I make it again:\u00a0Maybe<\/strong>\u00a0\u2013 I like that these were a bit different but life is too short for biscuits that are a little difficult to make and not quite as delicious as others.\u00a0\u00a0If I wanted something different for friends I’d try them again.<\/p>\n

Alfajores Recipe<\/a>\u00a0–\u00a0Feature recipe from\u00a0Gourmet Traveller online<\/p>\n","protected":false},"excerpt":{"rendered":"

Both G & I have a “thing” for something sweet after dinner. I know, not the best thing for the waistline but it is just one of those things that we can’t seem to deny ourselves. Usually whatever sweet little morsel we choose is accompanied by a good quality cup of coffee. Earlier […]<\/p>\n","protected":false},"author":2,"featured_media":341,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[77,93],"tags":[5,19],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/336"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=336"}],"version-history":[{"count":21,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/336\/revisions"}],"predecessor-version":[{"id":968,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/336\/revisions\/968"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/341"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=336"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}