I've got this shortbread mould I got for Christmas last year which I've been meaning to try out, it's a beautiful Mrs Beeton one from Tesco, so that when you flip it over to get the shortbread out, it comes with a pretty pattern - yay! As normal I used my grandmother's Norwegian shortbread recipe, it's just the best in my opinion, but to make it a bit more special I decided to cut up Rolos into it, everyone's a bit obsessed with them at work at the moment so I thought it'd be a good place to try them out.
Personally I think it could have done with bigger chocolate chunks for when it gets all melty (yes that's a word...ish), also when I turned it out of the mould to fish it out I noticed the mould had a big crack in it, after one use!! I did contact mention this on Twitter and Tesco saw it and got in contact with me, only to then tell me it had been to long since the purchase...even though in my tweet I did mention it was a CHRISTMAS present, I'm not sure how they didn't notice that part before saying it had been too long - of course it had been too long, boo to false hope! Rant over. It's made out of similar stuff to tiles...so I've tried to patch it up with glue and will see if it holds out next time I dare to use it. Also the pattern didn't show up on the shortbread so it was a bit of a fail all around to be honest. I did however some of the Rolo mix left so I made some extra biscuits too.
Anyway, I had some dough left so decided to make some shortbread spoons with a mould I bought from Sew White. I'd seen on the website that you could make gingerbread spoons so thought this could be a nice idea for coffee and hot chocolate etc. I simply filled the spoons tightly with the mixture, they don't rise a crazy amount so don't have to worry about it all spilling out, and simply take out when golden. try to them let them cool before popping out of the moulds...I couldn't!
330g plain flour
100g icing sugar
1/2 tsp baking powder
1 big pack of sharing Rolos, I didn't use all of them, it's all about preference I guess...and you can't eat the ones you don't use after!
- Mix flour and baking powder and sift into a mixing bowl.
- Cut up the butter and crumble into mixture as well as you can.
- Add the icing sugar and mix into a smooth dough.
- Gease the mould with butter and roll out the dough into a
big circle about 0.5cm thick and push into the mould.
- With whatever dough you have left, roll it into a 4/5 cm sausage and chill for 30 minutes, then just slice up and bake for 12-20 minutes until golden.
- Chill in the fridge for 30 minutes.
- Preheat oven to 180 degrees (160 fan oven)
- Bake for 30 minutes depending on oven, the normal time for this recipe is about
12 minutes but as it's in a mould it takes longer, I think mine took up to 40minutes
in the end, you'll know when it's done as it will smell EPIC and be beautiful and gold.
- Before it cools slice around the edges so it'll be easier to get out, you'll want to get it out of the mould before it fully cools or it'll get stuck.
- Eat. Nom!!!
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