Author Topic: Cookbook time  (Read 61087 times)

Gyppo

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 12765
  • Kudos: 36
  • I've been writing ever since I realised I could.
    • View Profile
Re: Cookbook time
« Reply #270 on: April 02, 2021, 10:32:42 PM »
Made a second batch of wholemeal shortbread.  This time I exercised my new set of cutters instead of making them square.  Still just as yummy.

The third batch will be cooked in a slab and cut into fingers when cold.

Left click to enlarge.

Gyppo

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 12765
  • Kudos: 36
  • I've been writing ever since I realised I could.
    • View Profile
Re: Cookbook time
« Reply #271 on: April 07, 2021, 09:59:43 AM »
Shortbread baked as a slab to cut into fingers.  There wasn't enough mix to fill the tray, so I had to make a 'stopper' to prevent the mix from spreading as it initially softened in the heat of baking.

I used a bit of pine stripwood, but pine tend to ooze residual sap when heated and this will taint the food quite noticeably.  So I wrapped it  in silicone sheet liner first.  Fixed the liner in place on the wood with some big old fashioned drawing pins.

Once a pine strip has been baked often enough and turned dark it tends to stop oozing.  But I'd still wrap it just in case.

Left click to enlarge.

« Last Edit: April 07, 2021, 11:24:06 AM by Gyppo »

Mark Hoffmann

  • Hero Member
  • *****
  • Posts: 9231
  • Kudos: 19
    • View Profile
Re: Cookbook time
« Reply #272 on: April 07, 2021, 10:16:40 AM »
It's making me hungry. I'm just having a coffee and a piece of shortbread would go very nicely! I've got coffee and walnut muffins and hot cross buns, BUT frozen.  :(
Writing humour is the hardest thing since sliced bread.

The Severed Hands of Oliver Olivovich
UK - https://www.amazon.co.uk/dp/B087SLGLSL
US - https://www.amazon.com/dp/B087ZN6L6V

FB Author Page - https://www.facebook.com/Mark-Hoffmann-Writer-102573844786590