{"id":18896,"date":"2025-03-06T04:38:00","date_gmt":"2025-03-06T03:38:00","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=18896"},"modified":"2025-02-26T07:50:10","modified_gmt":"2025-02-26T06:50:10","slug":"shortbread-som-pa-afternoon-tea-i-medaker","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2025\/shortbread-som-pa-afternoon-tea-i-medaker\/","title":{"rendered":"Shortbread som p\u00e5 afternoon tea i Med\u00e5ker"},"content":{"rendered":"\n<p>Efter <strong>Cecilia<\/strong>s och mitt <strong>Jane Austen<\/strong>-program i <strong>Med\u00e5ker <\/strong>var det ju ett s\u00e5 j\u00e4ttefint afternoon tea i f\u00f6rsamlingshemmet, och n\u00e4r jag hade kommit hem skrev jag till Arbogabygdens f\u00f6rsamlings husmor <strong>Mia <\/strong>och fr\u00e5gade om recept p\u00e5 n\u00e5gra av kakorna. H\u00e4r kommer hennes recept p\u00e5 <em>shortbread<\/em>!<\/p>\n\n\n\n<p>Nu n\u00e4r jag skulle publicera receptet l\u00e4rde jag mig tv\u00e5 nya saker: <em>shortening <\/em>kan vara sm\u00f6r, men det kan ocks\u00e5 vara vilken sorts matfett (urs\u00e4kta otrevligt ord) som helst som har fast form i rumstemperatur. Och <em>shortbread <\/em>\u00e4r ett kex eller en sm\u00e5kaka som har sitt ursprung i <strong>Skottland <\/strong>och som brukar s\u00e4gas inneh\u00e5lla en del socker, tv\u00e5 delar sm\u00f6r och tre eller fyra delar vetemj\u00f6l &#8212; mycket likt den sm\u00e5kakedeg som min mormor kallade 1-2-3-kakor och som vi bakade ut till allt m\u00f6jligt hemma hos henne. Inget bakpulver, allts\u00e5. I Skottland h\u00f6r kakorna ihop med jul och med firandet av Hogmanay, men de har ocks\u00e5 blivit en stor exportvara.<\/p>\n\n\n\n<p><strong>Shortbread<\/strong> <strong>som p\u00e5 afternoon tea i Med\u00e5ker<br><\/strong><br><strong>ca 20 rektangul\u00e4ra kakor<br>Vila i kylsk\u00e5p: ca 30 minuter<br>Ugn: 175 grader, ca 20 minuter<\/strong><\/p>\n\n\n\n<p>225 g sm\u00f6r<br>110 g str\u00f6socker<br>1 msk vaniljsocker<br>225 g vetemj\u00f6l<br>110 g maizena<br>1 nypa salt<\/p>\n\n\n\n<p>Ta fram sm\u00f6ret i god tid s\u00e5 att det hinner bli rumsvarmt.<\/p>\n\n\n\n<p>L\u00e4gg sm\u00f6r, socker och vaniljsocker i en bunke och vispa det vitt och fluffigt med en elvisp. Sikta ner mj\u00f6l, maizena och salt. Blanda tills du har en smidig deg. <\/p>\n\n\n\n<p>Stj\u00e4lp upp degen p\u00e5 ett l\u00e4tt mj\u00f6lat bakbord och kn\u00e5da snabbt samman till en mjuk deg.\u00a0Kavla med l\u00e4tt hand ut degen mellan tv\u00e5 bakpl\u00e5tspapper till ungef\u00e4r en centimeters tjocklek. Pricka degen j\u00e4mnt \u00f6ver och sk\u00e4r rektangul\u00e4ra kakor (eller ta ut dem med ett m\u00e5tt i den form du \u00f6nskar). L\u00e4gg kakorna p\u00e5 en bakpl\u00e5tspapperskl\u00e4dd pl\u00e5t, picka dem med en gaffel och st\u00e4ll dem sedan i kylen minst en halvtimme.<\/p>\n\n\n\n<p>V\u00e4rm under tiden ugnen till 150 grader i Trefaldighetsg\u00e5rdens ugn (annars 175 grader).\u00a0Gr\u00e4dda kakorna i ungef\u00e4r 20 minuter eller tills de precis b\u00f6rjat f\u00e5 lite l\u00e4tt f\u00e4rg i kanterna. L\u00e5t dem svalna en stund p\u00e5 pl\u00e5ten s\u00e5 att de f\u00e5r stelna till och flytta sedan \u00f6ver dem till ett bakgaller f\u00f6r att kallna helt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Efter Cecilias och mitt Jane Austen-program i Med\u00e5ker var det ju ett s\u00e5 j\u00e4ttefint afternoon tea i f\u00f6rsamlingshemmet, och n\u00e4r jag hade kommit hem skrev jag till Arbogabygdens f\u00f6rsamlings husmor Mia och fr\u00e5gade om recept p\u00e5 n\u00e5gra av kakorna. H\u00e4r kommer hennes recept p\u00e5 shortbread! Nu n\u00e4r jag skulle publicera receptet l\u00e4rde jag mig tv\u00e5&#8230;<\/p>\n","protected":false},"author":2,"featured_media":18823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[354,348],"tags":[],"class_list":["post-18896","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aggfritt","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18896"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=18896"}],"version-history":[{"count":1,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18896\/revisions"}],"predecessor-version":[{"id":18897,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18896\/revisions\/18897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media\/18823"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=18896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=18896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=18896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}