{"id":80,"date":"2018-09-29T16:20:00","date_gmt":"2018-09-29T16:20:00","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=80"},"modified":"2018-09-29T16:20:00","modified_gmt":"2018-09-29T16:20:00","slug":"almond-filled-shortbread","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=80","title":{"rendered":"Almond filled shortbread"},"content":{"rendered":"<p><!--kg-card-begin: markdown--><\/p>\n<p>From Nigel Slater &#8211; Kitchen Diaries 3, pg 206<\/p>\n<p>They don&#8217;t quite look like his, with the saucer like edges and the bulge in the middle. More like glorious mounds of short biscuit with a slight almond chewiness, and I wouldn&#8217;t change a thing.  Absolutely outstanding.<\/p>\n<p>The barest colour on the edges is enough in the oven.<\/p>\n<p>It should be pointed out that Lisa did the leg work on these, I merely facilitated.<\/p>\n<p>Do again.<\/p>\n<p><!--kg-card-end: markdown--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Nigel Slater &#8211; Kitchen Diaries 3, pg 206 They don&#8217;t quite look like his, with the saucer like edges and the bulge in the middle. More like glorious mounds of short biscuit with a slight almond chewiness, and I wouldn&#8217;t change a thing. Absolutely outstanding. The barest colour on the edges is enough in&#8230;<\/p>\n","protected":false},"author":1,"featured_media":70,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[16,17,15,18,4],"class_list":["post-80","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-biscuits","tag-ground-almond","tag-kitchen-diaries","tag-made-by-lisa","tag-nigel-slater"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=80"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/80\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/70"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}