I love a bargain, don't you?
I have a look in here at least once a week, and often find something I really need!
This week, I found this for the princely sum of $5.00.
Brown Bag Cookie Art shortbread dish, Hearts and flowers pattern, vintage 1988. Practically unused, but very dusty. I think it had been hanging on someone's wall.
I've always fancied one. And it makes great shortbread!
1-1/2 cup cake and pastry flour
1/2 cup rice flour
1/2 lb butter
1/3 cup fine sugar
Spray pan lightly with cooking spray and sprinkle with flour. Pre-heat oven to 350F.
Mix all ingredients by hand until it looks like breadcrumbs, then squish the mixture into a big lump. (Yes, squish is approved baking terminology.)
Press the lump of dough into the shortbread mould.
Turn oven down to 325F and bake for 35 minutes. If the shortbread doesn't look quite cooked, leave it in for another 5 - 10 minutes, or keep peeking at it until you think it's done.
Let the pan cool for 10 minutes then hold pan upside down approximately 2" above a wooden board, and drop onto the board.
The shortcake should fall out of the pan. If you are really lucky it'll be in one piece! Cut the shortbread into wedges while it's still warm. If you wait until it's cold, it will crumble.