Draussen regnet es wie aus Eimern, es ist kalt und im Schwarzwald liegt schon der erste Schnee – Zeit, den Backofen anzuwerfen, leckeres Teegebäck zu backen und bei einer Tasse Tee abzuwarten, bis es wieder besser wird. Dazu ein gutes Buch (ich lese gerade BLACK OUT von Marc Elsberg) und auf dem Sofa einmummeln und sich freuen, dass man es so gut hat.
Für euch habe ich sogar mal wieder meine alte Sammeltasse (meine einzige!) aus dem Keller geholt… It’s Teatime – und die Briten mögen es ja gern ein wenig nostalgisch und kitschig.
Outside it is raining cats and dogs, it’s cold and in the Black Forest they have the first snow this fall – time to heat the oven and bake biscuits and wait on the sofa with a cup of tea until things are getting better. You just neet a good book, lying on the sofa being wrapped in a blanket and know that you are happy.
(I’m reading BLACK OUT, of Marc Elsberg:
The power supply breaks down in Europe on a cold February day. The total blackout. The Italian computer scientist Piero Manzano suspects a hacker attack and tries to get through to the authorities – without success. As Europol Commissioner Bollard finally listens to him, dubious e-mails are found on his computer. Even under suspicion Manzano is aware: the opponent is just as refined as merciless. Meanwhile, Europe is in the dark, and the people are facing their greatest challenge: survival.)
For you, I even have got my old collection cup out of the cellar (my only one!) … It’s tea time – and the Brits like things like a little nostalgia and kitsch.
Und nun kommt etwas Ungewöhnliches – Der Markgräfler hatte mir ein Buch von Gordon Ramsay auf meinen E-Book Reader geladen – Original in Englisch – und deshalb übersetze ich heute mal von Englisch in Deutsch.
And now something unusual – the Markgraefler had charged me a book by Gordon Ramsay on my E-Book Reader – and therefore I translate from English into German this time.
Lemon Thyme Shortbread / Zitronen-Thymian-Shortbread
Makes about 20 fingers / für etwa 20 Stücke
340 g plain flour, plus extra for rolling / 240 g Mehl und Mehl zum Ausrollen
¼ tsp fine sea salt / ¼ Teelöffel feines Meersalz
225 g unsalted butter, softened / 225 g weiche Butter
140 g caster sugar / 140 g Zucker
2 tbsp finely chopped lemon thyme / 2 Esslöffel fein gehackter Zitronenthymian
butter for greasing / Butter zum Einfetten des Backblechs
sugar to sprinkle / Zucker zum Bestreuen
Sift the flour into a bowl with the salt and set aside. Put the butter and sugar in a mixing bowl and beat with an electric mixer until smooth and creamy.
Turn the mixer to its lowest setting and, with the motor running, add the lemon thyme, then the flour, a little at a time. Stop mixing as soon as the dough comes together. Shape into a flattened ball, wrap in cling film and chill for at least 20 minutes.
Meanwhile, preheat the oven to 180 °C/Gas 4.
For shortbread fingers, gently pack the dough in a lightly buttered Swiss roll tin (roughly 30 x 20 cm). Score the surface to mark out the fingers and prick all over with a fork. If you want to make circular biscuits, roll out the dough on a lightly floured board to 5-7 mm thick, then stamp out the rounds using a 6 cm cutter. Transfer to 2 lightly buttered baking sheets, leaving a little space between each biscuit, then prick them with a fork.
Bake for 15-20 minutes until pale golden, checking often as ovens vary and the shortbread can easily burn. Cool in the tin or on the sheet until firm, then tranfer to a wire rack to cool completely.
Sprinkle with caster sugar, if you like, and store in an airtight container.
Im vorgeheizten Ofen 15-20 Minuten backen, bis die Kekse blass golden sind, dabei öfters kontrollieren, da Backöfen unterschiedlich sind und das Shortbread leicht anbrennen kann. Auf dem Blech leicht abkühlen lassen, (die Kekse mit einem Messer ausschneiden). Wenn die Kekse fest sind, vom Blech nehmen und auf einem Kuchengitter vollständig auskühlen lassen.
Nach Belieben mit etwas Zucker bestreuen und in in einem luftdichten Behälter lagern.