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January 9, 2014

Shortbread Biscuit

I had set my mind on making mini brownies for today's turn down service but had to cancel my plan the last minute.When I arrived at the bakery this morning I noticed the fridge  was partially open. Someone must have left it ajar all night. It was almost warm inside. I remembered the pastries  intended for today's breakfast which I stacked up in three piles in one container.  I checked them immediately and  found them crushed. I almost lose my cool. They proofed overnight but instead of rising, they expanded sideways. I tried to salvage them but to no avail. It was a day's worth of pastries. I felt like crying. I rushed to take the good ones I had in stock. I was afraid there would not be enough to feed the guests at breakfast. God is wonderful, the demand for pastries today were not as high.

My misfortune had me worked double time. The brownies I was visualizing did not materialize. I opted to make something that could be whipped up in less time.

Shortbread Biscuit:
300 g all purpose flour
140 g icing sugar, sifted ( I used 120 g )
300 g unsalted butter, cold
4 g baking powder
4 g salt
vanilla essence
3 egg yolks
lemon zest.

Sift together flour, baking powder and salt. Set aside.
In a bowl of an electric mixer and with the paddle attachment, cream icing sugar and butter until smooth.
Add the egg yolks, vanilla and lemon zest. Continue beating.
Add the flour mixture gradually, scraping the sides of the bowl from time to time. Put the electric mixer on medium. Beat until everything is well incorporated and the mixture has got some volume.
Transfer into a baking parchment. Roll into a log. Chill. ( I had to make croissants and danish pastries while it's chilling))
Cut the cookie dough  1/2 inch thick.
Place cookies 1 inch apart on  ungreased cookie sheet. Score the surface with fork. Brush with egg wash.
Bake at 160 C for 25-30 minutes.

These would be good for my afternoon tea. Yum Yum!

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