I had this post planned for mid-week posting but thanks to crappy net connections and power outages, the post got delayed. Anyhoo, m so relieved that the connections are restored and the UPS, at our place, is working (again...but dont know for how long).
You see I m now officially declared a BA, i.e., Blog Addict. Are you guys familiar with this term? Apparently this is some new medical phenomenon which has taken our bloggotopia by storm. No antidote or cure is available and the only line of treatment commonly prescribed and actually works is total undisturbed power and internet connection aided by the use and total control of personal computer or laptop.
So you guys want to know what I managed to get baked in the middle of power outages, my college and home commitments?? I know that you are also curious to know about my first week in the baking course, and I will surely share my experiences with you in the coming weeks and months. It seems that you can manage plenty if you are pressed for time and facing deadlines or hungry mouths. But lets leave everything else and talk about something sweet.
July is the month when Indian markets are flooded with discount and sales offers. And guess what I managed to lay hands on at the Landmark (sort of a giant bookstore) sale?? Old issues of Martha Stewart's Living, Southern Living and plenty more and that too for a mere Rs. 60 per magazine (originally priced at Rs. 500). I reckon that's quite a deal I got there and I grabbed as many copies as I possibly can.
This lemon cookie was featured in the October 2011 issue of the Martha Stewart Living. Martha says, think of these sweets as deconstructed biscotti. The cookies have a similar flavour, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.
Lemon Almond Sheet Cookie
Adapted from Martha Stewart Living, October 2011
Ingredients:
3/4 cup (85 grams) all-purpose flour
3/4 cup (100 grams) fine ground yellow cornmeal (you can use daliya, make sure to really ground it fine)
1 teaspoon anise seeds (saunf)
1/4 teaspoon baking powder
Pinch of Coarse salt
3 tablespoons unsalted butter, room temperature
1/2 cup (115 grams) plus 1 tablespoon sugar
1 large egg, plus 1 large egg white, lightly beaten for egg wash
2 teaspoons finely grated lemon zest
2 tablespoons sliced almonds
Method:
Preheat oven to 177 degree Celsius. Whisk together flour, cornmeal, anise seeds, baking powder, and salt in a medium bowl.
Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.
Linking this post to the event Magazine Mondays, hosted by Ivonne@Cream Puffs in Venice.
You see I m now officially declared a BA, i.e., Blog Addict. Are you guys familiar with this term? Apparently this is some new medical phenomenon which has taken our bloggotopia by storm. No antidote or cure is available and the only line of treatment commonly prescribed and actually works is total undisturbed power and internet connection aided by the use and total control of personal computer or laptop.
So you guys want to know what I managed to get baked in the middle of power outages, my college and home commitments?? I know that you are also curious to know about my first week in the baking course, and I will surely share my experiences with you in the coming weeks and months. It seems that you can manage plenty if you are pressed for time and facing deadlines or hungry mouths. But lets leave everything else and talk about something sweet.
July is the month when Indian markets are flooded with discount and sales offers. And guess what I managed to lay hands on at the Landmark (sort of a giant bookstore) sale?? Old issues of Martha Stewart's Living, Southern Living and plenty more and that too for a mere Rs. 60 per magazine (originally priced at Rs. 500). I reckon that's quite a deal I got there and I grabbed as many copies as I possibly can.
This lemon cookie was featured in the October 2011 issue of the Martha Stewart Living. Martha says, think of these sweets as deconstructed biscotti. The cookies have a similar flavour, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.
Lemon Almond Sheet Cookie
Adapted from Martha Stewart Living, October 2011
Ingredients:
3/4 cup (85 grams) all-purpose flour
3/4 cup (100 grams) fine ground yellow cornmeal (you can use daliya, make sure to really ground it fine)
1 teaspoon anise seeds (saunf)
1/4 teaspoon baking powder
Pinch of Coarse salt
3 tablespoons unsalted butter, room temperature
1/2 cup (115 grams) plus 1 tablespoon sugar
1 large egg, plus 1 large egg white, lightly beaten for egg wash
2 teaspoons finely grated lemon zest
2 tablespoons sliced almonds
Method:
Preheat oven to 177 degree Celsius. Whisk together flour, cornmeal, anise seeds, baking powder, and salt in a medium bowl.
Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.
Linking this post to the event Magazine Mondays, hosted by Ivonne@Cream Puffs in Venice.
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