(ends 8 Dec, 2013 22:09:08 GMT)
Ever since we posted the recipe, we’ve had people get in touch asking us to sell them our vintage Scottish shortbread mould – we’ve turned down all-comers!
This pair of vintage wooden Scottish shortbread moulds, originally from the 1970s, is currently for sale on eBay for Charity by & in support of the British Heart Foundation*. We’re considering bidding on them ourselves. Our mould is quite plain, it has a lovely scalloped edge but it doesn’t have the lovely thistle pattern like this one. And the listing includes a bonus – a single shortbread round mould which we don’t have.
*BHF is the nation’s heart charity. They help save lives with information, patient care and pioneering research. With our support, they’re beating heart disease for good.
Justin brought home this antique wooden shortbread mould this week. It was only fair that it got tested out for quality control purposes before going on sale in our shop!
I’d made Scottish shortbread biscuits a couple of times recently and they don’t last very long chez H is for Home!
I normally use Delia Smith’s recipe where she uses semolina for a bit of a crunch, but I thought I’d try the one in the Great Big Cookie Book which uses cornflour, not semolina, and very pretty moulds that make rounds imprinted with a thistle.
There are lots of different variations – wholemeal flour, rice flour, oatmeal flour… you won’t go far wrong so long as you stick to the ratio of one part sugar, two parts butter and three parts flour. If you’d like to try the recipe I used, here are the instructions:
- 175g/6oz/¾ cup plain flour
- 50g/2oz/½ cup cornflour
- 50g/2oz/¼ caster sugar, plus extra for sprinkling
- 115g/4oz/½ cup unsalted butter, chopped
- Preheat the oven to 160°C/325°F/Gas mark 3. Lightly flour the mould and line a baking sheet with non-stick baking paper
- Sift the flour, cornflour and sugar into a mixing bowl. Rub the butter into the flour & sugar mixture until it binds together and you can knead it into a soft dough
- Place the dough into the mould and press to fit neatly (I went over it a couple of times with a rolling pin). Invert the mould on to the baking sheet and tap firmly to release the dough shape (I had to give mine a big old bang on our kitchen table!)
- Bake for 35-40 minutes, until pale golden in colour
- Sprinkle the top of the shortbread with a little caster sugar and cool on a baking sheet
- Cut the larger rounds into ‘petticoat tails’ while still warm
Mmmmmm… shortbread petticoat tails with a mug of tea. I think we may just have to keep the mould!
Marks and Spencer are selling these Christmas biscuit selections…
…with gorgeous tins designed by Sanna Annuka.
Future classics with their vintage Scandinavian folk art feel.
She was responsible for this Swiss biscuit tin last Christmas – it’s currently changing hands for £15-£20… without the biscuits!
We’ve bought ours early this year – they’re sure to be popular again.
We’ll be giving a few tins as presents – but some will have to go under our own tree!!
They’ve also got a butter shortbread tin with a sweet little Scottie dog on the front.
We recently posted a blog featuring illustrations by Miroslav Sasek – we don’t know who designed this tin – but it also has a vintage feel is very reminiscent of his work.
Here are the actual illustrations from the book…
…published in 1961.
It’s not only going to be a tin-tastic Christmas in our house – looks like it’s going to be biscuit-tastic too!