Wednesday, February 27, 2013

Shorties (PM)

Who doesn't love a shortie?! And those shorties you made, mate, look so effing good. I want one. Those little bastards sound delicious. That icing... get the hell outta here! And icing is not a thing that ever gets me excited. Also now I understand why you may or may not have been a little absent during the Oscars. Who wouldn't be paying more attention to a delicious biscuit than that ridiculous excuse for entertainment.

Funnily enough I also made a shortbread-like biscuit recently. In that it was a biscuit that is super buttery, quite crumbly and very effing delicious. You see last Saturday was Purim, a lesser-known/celebrated Jewish holiday. And by coincidence my family were getting together for lunch. Apparently one is supposed to eat a biscuit called a hamataschen. So I made some. Also mum bought some from the local Jewish bakery. Here are mine and the professional ones side by side.

Mine are the messy ones in front. Obviously.

I used this recipe from Smitten Kitchen and I am not kidding when I say that they were fan-fricking-tastic. There was some debate over the lunch table as to whether mine or the pro biscuits were better. Everyone thought my actual biscuit was better but there was division over who had a better poppy seed filling. The commercial one was more full poppy seed flavour. Like, traditional flavour. Mine on the other hand was a bit more... not traditional. The poppy seed is ground

then dressed up with with Grand Marnier, orange zest, lemon juice. These are probably largely unnecessary.

The bought biscuit was more dense and mine was more buttery, lighter, lemony. And on the whole I think it was a generally superior biscuit. Like, if you just want to eat the sweet poppy seed goo, sure, buy a commercial biscuit, but if you want to eat a delicious effing biscuit, eat the Smitten kitchen one.

On a sidenote, thanks Scotland for sending great things like shortbread on Ewan our way.

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