Brown Bag Shortbread Pan: Flowers 1988
This unusual octagonal pan makes eight triangular pieces of shortbread, two each of four stylized floral designs.
Everywhere you look there are magazine and newspaper articles, special recipes in cooking magazines, and Scottish Festivals that feature contests to determine the best traditional and the best modern variation of this time honored treat............. And it is no wonder. Shortbread is delicious, flaky, delicate, sophisticated, and when made in a Brown Bag Shortbread Pan, perfectly beautiful. These decorative pans are easy to use (you bake the shortbread right in them) and produce the best shortbread ever.
- You can also Mold Chocolate......... Molding Chocolate in Your Brown Bag Shortbread Pan. You can use your Shortbread Pan to mold exquisite chocolates. It is very easy.
- Place the clean, oil-free, perfectly dry shortbread pan in the freezer to chill for at least an hour.
- Melt ¾ or 1 pound of molding chocolate (see note below) , broken into small pieces, in a double boiler over hot water.
- It is important not to have the water boiling, so keep an eye on it.
- Stir the chocolate gently as it melts.
- After the chocolate has melted, allow it to cool until it is just warm, but still fluid, stirring occasionally.
- Remove your shortbread pan from the freezer. Quickly pour all of the chocolate into the pan, spreading it evenly to the edges. Return the pan to the freezer.
- After about 10 minutes, remove the pan from the freezer, turn it over and tap one edge of it on the counter, holding one hand under the chocolate.
- The finished chocolate will fall right into your palm. Hold a large, un-serrated kitchen knife under hot running water for a minute.
- Very carefully start cutting the large chocolate into serving pieces, pressing down ever so gently, so that the heat of the knife does the work.
- Re-heat the knife before each cut.
