"Taking one's chances is like taking a bath, because sometimes you end up feeling comfortable and warm, and sometimes there is something terrible lurking around that you cannot see until it is too late and you can do nothing else but scream and cling to a plastic duck." ~Lemony Snicket
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Taking chances...risking your cozy spot for the possibility that you might end up at an even better place. I'd like to think of myself as an adventurer even though the thought of riding this scares me. My 'adventures' are more laid back but it does not mean it is not life-changing. When I first came to Singapore, I did not think that I would be living here–getting used to a different culture, language and way of thinking. It just fell into place. I wanted to see what would happen and not regret anything when I look back in my life. I told myself that I'll give it a year...then another year...and it has been four years since that day. Although I still miss my hometown (especially during Christmas), Singapore is starting to feel like home. Was my risk worth it? Definitely.
One of the reasons why I started baking was because every time I cook something, I cannot be 100% sure that it will taste good. I don't really follow the recipes to the letter *bows head in shame*. I always try to add in things that I liked and take out things that I consider unnecessary. I take a risk every time I bake and this blog is a testament to my kitchen adventures.
The base of this recipe came from butter cookies. And I was craving for a lemon taste. The aroma of the uncooked dough was already fab and I was so excited if it will taste good too.
These biscuits has a crumbly texture comparable with shortbread. With an outer coating of crushed ice cream cone wafers, it gives an additional butter flavor to complement the lemon. I added the dried cranberries because of its color but I would like to try it with raisins the next time I make it.
Mr E gave me a five star rating for this recipe (all on his own, no bribery I promise).
Lemon Butter Biscuits
(160ºC at 10mins / produces 24 small biscuits)
8 Tbsp salted butter (melt this for 15 seconds in the microwave)
6 Tbsp caster sugar
1 egg yolk
1 tsp vanilla essence
1 cup sifted self-rising flour
1/4 cup corn flour
juice of 1 medium sized lemon and its zest
Topping:
2 Tbsp dried cranberries
1 1/2 cup crushed ice cream wafer cones
Most recipes instruct you to preheat your oven before mixing the ingredients. But I find that my oven reaches the desired temperature long before I am done putting everything together. So I normally turn on my oven when I am halfway done–this way I can save some electricity.
Start by mixing the melted butter and sugar together in a large bowl. Make sure that the sugar has dissolved completely then add the egg yolk, vanilla, lemon juice and lemon zest. Whip it until it looks frothy. Fold in the flour and corn flour in two batches.
Preheat your oven at this stage. Make teaspoon-size balls and chill them for 10 minutes. Prepare the crushed wafer cones by placing it on a plate so it is easy to roll. Take out your cookie sheet and line it with parchment paper.
Once chilled, quickly roll the dough on the wafer cones till completely coated. Place on the cookie sheet an inch apart and press the dried cranberries on top.
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