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They are made from Mary Berry's shortbread recipe. They are quite delicious although I do think it could do with an ounce more of butter. As with a typical shortbread recipe, this had a little rice flour in it which provided those teeny bits of crunch as you bite into it. And it held its shape quite well as it baked. Unless you're moulding them into a fancy shape like I did an ounce more of butter could only make it better ~ that much more buttery with a more melt-in-the-mouth sensation as it hits your tongue.
Now to the cookie mould. This little charming mould stamped out perfect shells. It is one of the different kinds of moulds that I had made the pineapple jam tarts with. I now have a precious collection of all the different shapes available. These cookie presses are very commonly found here in Malaysia and I think in Singapore too. As the years go by more and more patterns are added. I think these are one of the newer shapes available. They would make lovely gifts for passionate bakers. They're very inexpensive too. Isn't it sweet?
The recipe
4 oz plain flour
2 oz rice flour
4 oz butter, extra for greasing
2 oz castor sugar, extra for sprinkling
Sift flour and rice flour into a medium bowl. Rub in butter until it resembles fine breadcrumbs. Pour in the sugar and stir. Then bring the mixture together kneading a little until it forms a soft ball.
Roll out between 2 sheets of baking paper and cut out with a cookie mold, or cut into fingers (and prick surface with a fork to form little holes) or form into a large circle (bake whole and cut into wedges 5 minutes after it comes out of the oven).
Place on a baking tray and bake for about 20 to 30 minutes depending on the design and size of the biscuits. Allow cooling before storing. Or.......I sandwiched mine with Nutella. I would have much preferred a rich smooth chocolate ganache instead. But I didn't have that.
SHORTBREAD COOKIE SHELLS
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5
Oleh
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