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