Shortbread Mould

Shortbread Mould

I am very disappointed with the shortbread mould. First time I did not oil it as there was no instruction to do so and the shortbread was well and truly stuck.
Second time I oiled the mould it- only stuck in the middle but the pattern was barely visible.

Shortbread Mould

I used this mould for the first time today and had no problems.. I substiuted one third of the flour for semolina as used in the traditional recipe. I did not grease the mould. After baking I just loosened the edges with a sharp knife and gave the upturned mould a tap with a wooden spoon to release the shortbread. To get the shortbread mixture firmly into the mould I rolled the top of it with a glass tumbler before baking. I am pleased with the result.

Shortbread Mould

I didn't follow the shortbread recipe on the box because I forgot it was there. I'll certainly give it a try next time. As for the mould, it couldn't have been better. I let the shortbread cool for less than ten minutes and it just fell out of the mould. One thing I did learn was that I should have pressed the shortbread down into the mould much harder. The thistle pattern wasn't very well defined in my finished product but that was my fault not a fault with the mould.
If I have one criticism, it is that the biscuits are rather large and filling but then that may have been because I used a different recipe and so they were not only large but thick too. I shall definitely try the recipe on the box next time.