I was on a roll with basting hexies so I continued to do that yesterday instead of working on the borders of the propeller quilt. I just didn’t feel much like working with the sewing machine for some reason. Besides hexies I was finally trying out my fancy shortbread pan.
First the hexies – I had almost all that I needed when I snapped this photo – I do not know if that stack of neutrals will be used in the border or not as I’m not really sure at this point what the border will entail!
Handful of Scraps was laid out on the floor and work commenced to fill in the blank spots and take photos with the Ipad so I will know what I am doing – this idea of working with the Ipad has really worked out well – I wish I would have thought of taking photos earlier to go by for layout.
I counted wrong of course – or maybe some pieces stuck together and so I ended up with too many basted. Linking up to Esther’s Blog today.
In the oven – the Classic Shortbread with one change – half the flour I used almond flour. The recipe came in the booklet that came with the pan. I thought it was on the King Arthur site but it isn’t. Very easy recipe: 1/2 cup butter room temperature, 1/3 cup powdered sugar, 1/4 teaspoon vanilla, and 1 cup of flour (I did a mix half and half regular flour and almond flour) cream the butter, and add the ingredients, form a ball and pressed into a greased pan. It said to use a fork and poke holes all over like this photo shows. Bake at 325 for 35 minutes, take out and cool in pan for ten minutes then invert onto a cutting board or counter top and cut gently into 8 pieces. It came out of the pan really easily – I did spray generously with Pam Spray.
As my first attempt it turned out ok, but I didn’t press it hard enough into the pan for the design to form well (or the almond flour caused the print not to be impressed as much?). Stacked on a plate after they cooled off and as you can see 2 pieces were eaten rather quickly before I took the photo
Second attempt was Chocolate Shortbread. The impression was a little better – but I guess I need to work at it to get it to really show up well. This recipe too I thought was on the King Arthur site but wasn’t – 1/2 cup butter room temperature, 1 1/2 tablespoons cocoa powder, 1/2 cup powdered sugar, 1/2 teaspoon vanilla, and 1 cup of flour. Follow the same instructions as above. I did press harder in to the pan this time but it probably could have been harder but it did turn out better.