Skip to content
August 11, 2016 / mintcustard

Traditional moulded shortbread – using my Mum’s shortbread mould.

kit4

Traditional moulded shortbread waiting to be baked.

Ideally I’d use the school summer holidays to get all those jobs done that have been nagging at me since September last year. Today I completed one such task and I’m so glad I did. I found, right at the back of a cupboard where they have probably been for many years, some of my Mum’s old kitchen equipment.

kit1

A pair of butter pats, a cookie press (I nearly bought one in Lakeland recently – so glad I didn’t), a chinois strainer, many glass jelly moulds and a shortbread mould too. I do vividly remember my Mum using this shortbread mould, so of course I had no option but to bake shortbread this afternoon.

I brushed the mould and wiped it out with an almost dry damp cloth to remove any dust.I left it to dry as I mixed up the dough.

Traditional moulded shortbread – makes 2 6″ rounds.

2 oz granulated sugar

4 0z cold butter

6 oz plain flour

Flour to dust the mould.

How to …..

  • Preheat the oven to 200c
  • Place the flour and sugar into a deep bowl and gently combine.
  • Cut the butter into the dry ingredients and rub in.
  • When rubbed in bring the dough together with the warmth of your hands. Once a dough has formed, stop and flour the mould.
  • Add a tablespoon of flour into the mould and coat the whole of the mould, concentrate on the nooks and crannies!
  • Tip out the excess flour, but save for the second round. Take half the dough and press gently but firmly into the mould.
  • Line a baking sheet with parchment. Tip the mould over the parchment and tap hard to release the dough – you may need to do this several times. Be brave.
  • Reflour the mould and repeat.
  • Bake the shortbread for 5 minutes and then turn the oven down to 150 and bake for a further 10 minutes.

kit5

  • Remove from the oven, cool on a wire rack and sprinkle with caster sugar if you like.
  • put on the kettle and enjoy!

I will make some butter soon and use the pats although I really don’t remember them being used at all. As for the chinois and cookie press, I’m thinking ….

Tea Time Treats Lavender and Lovage

I have decided to add the iced buns to the Tea time treats linky hosted by Karen at Lavender and Lovage and also co-hosts Manjiri from Travels for Taste and Jo from Jo’s Kitchen! I don’t think I’ve seen a cheeseburger at an afternoon tea yet (never say never but…) Pop over and take a look at the other treats cooked and linked up by bloggers from around the globe.

 

Advertisements

2 Comments

Leave a Comment
  1. Sally / Aug 11 2016 6:38 pm

    Goodness that’s impressive. Good shortbread is a joy. Especially one so good looking

  2. mintcustard / Aug 11 2016 7:48 pm

    Thank you Sally, It is a very simple recipe and I do remember watching Mum flour the mould really well. Some is for my husband to take to the test match to eat with his tea!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: