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Acorn Shortbread
Tuesday, January 19th, 2021 12:23 amDecember 2004 - I bought acorn starch at a Korean grocery.
September 2008 - I used some of the acorn starch (for the first time) to make a batch of acorn shortbread, but by mistake used the wrong amount of margarine.
Today: I used the remaining acorn starch to make another batch of shortbread. It was by now over 16 years old, but still seemed fine by scent and appearance.
To use up the starch now rather than leaving some left over for another decade, and to use up some other items, and to make it sweeter than last time, I adjusted the recipe and used:
1 cup acorn starch
1/2 cup buckwheat flour
1 1/2 cup white flour
1 cup margarine, melted
3/8 cup sugar
~1/2 cup maple (flavored?) syrup with walnut pieces in it
2 egg's worth of egg replacer powder
The dough wasn't dry and crumbly this time, but quite thick. I spread it out in 2 small pans so that the dough was approximately 3/4 to an inch high. I pricked the dough with a fork and baked it about 40 minutes.
While baking, it smelled of maple from the syrup.
It turned out well, but not particularly special. It makes a nice snack. The flavor is mild; mostly maple I'd say along with a not-quite-burnt but toasty flavor like a baked graham-cracker crust.
September 2008 - I used some of the acorn starch (for the first time) to make a batch of acorn shortbread, but by mistake used the wrong amount of margarine.
Today: I used the remaining acorn starch to make another batch of shortbread. It was by now over 16 years old, but still seemed fine by scent and appearance.
To use up the starch now rather than leaving some left over for another decade, and to use up some other items, and to make it sweeter than last time, I adjusted the recipe and used:
1 cup acorn starch
1/2 cup buckwheat flour
1 1/2 cup white flour
1 cup margarine, melted
3/8 cup sugar
~1/2 cup maple (flavored?) syrup with walnut pieces in it
2 egg's worth of egg replacer powder
The dough wasn't dry and crumbly this time, but quite thick. I spread it out in 2 small pans so that the dough was approximately 3/4 to an inch high. I pricked the dough with a fork and baked it about 40 minutes.
While baking, it smelled of maple from the syrup.
It turned out well, but not particularly special. It makes a nice snack. The flavor is mild; mostly maple I'd say along with a not-quite-burnt but toasty flavor like a baked graham-cracker crust.