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NordicWare NonStick Shortbread Pan
$31.99
#120017
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9" square top inside measure,
8" square bottom inside measure,
1-1/8" deep,
Non-stick on heavy cast aluminum,
Limited lifetime warranty
 USA |
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Octagonal Ceramic Shortbread Mold,
Thistles $29.99
#14101
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8-3/8" top inside width,
3/4" deep,
11-1/4" handle to handle,
Unglazed ceramic,
Dishwasher safe,
Instructions and recipes included
USA |
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Round Ceramic Shortbread Mold, Hearts &
Flowers $29.99
#14105
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8-1/4" top inside diameter,
3/4" deep,
11" handle to handle,
Unglazed ceramic,
Dishwasher safe,
Instructions and recipes included
USA |
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Round Ceramic Shortbread Mold, Spring
Hearts $29.99
#14102
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8-1/4" top inside diameter,
7/8" deep,
11-1/4" handle to handle,
Unglazed ceramic,
Dishwasher safe,
Instructions and recipes included
USA |
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Round Ceramic Shortbread Mold, British
Isles $29.99
#122210
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8" top inside diameter,
7/8" deep,
11" handle to handle,
Unglazed ceramic,
Dishwasher safe,
Instructions and recipes included
USA |
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Square Ceramic Shortbread Mold, Farm
Animals $29.99
#122209
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7-1/2 x 7-3/4" top inside,
5/8" deep,
10-3/4" handle to handle,
Unglazed ceramic,
Dishwasher safe,
Instructions and recipes included
USA |
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Our House Stoneware Cookie Mold $19.99
#14261
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4-1/2" wide,
5-1/2" long,
Stoneware mold
USA
- Use mold to shape the cookie, then tap out and bake on a cookie
sheet. Do not use mold for baking.
- The manufacturer, Brown Bag Designs, is donating 100% of its
profits from the sale of this "Our House" cookie mold to Habitat
For Humanity to help with Gulf Coast reconstruction. |
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The Best 50 Shortbreads Cookook $5.95
#120805
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By Barbara Karoff
4-1/2 x 6" format,
78 pages |
Top
Shortbread Traditional Scottish Recipe
There are as many recipes for shortbread as sand on the seashore. While
it is particularly associated with bringing in the New Year it is certainly
popular in Scotland throughout the year.
Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)
Method:
Mix the butter and sugar together (preferably with a wooden spoon) until it
is pale and creamy. Sieve both the flour and the cornflour into the bowl and
mix well. Put a small amount of flour on your working surface and place the
dough on this. Shake a little flour on top and roll out about quarter inch
thick. Prick with a fork and cut into rounds with a cutter or, if you want
one large shortbread round, pinch the edges with thumb and finger all round,
or place in a mold to take its shape then remove.
Use a palette knife to lift the shortbread onto an oiled baking tray and
bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the
biscuits are ready, they will be pale brown and crisp; if not, return to the
oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on
the top of the shortbread immediately after they have been removed from the
oven. Use a palette knife to move them to a cooling rack and store in an
airtight tin once they are cold.
From Rampant Scotland for everything about Scotland
http://www.rampantscotland.com/recipes/blrecipe_shortbread.htm |
