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.
