I have been given some Hartstone cookie baking molds. I don't know what kind of recipe I should use in them. Well, really, the type of dough. Thick and pourable? Thick and spread in with an offset spatula? Thin and poured? I assume it's made for a gingerbread/spice cookie or possibly a shortbread but I have no instructions. Greased? Buttered? Floured? Does anyone have any of these molds? I have a cathedral about 6 X 7 inches and a rocking horse. I would love to take some to my little ones if I can make it work.
hartstone baking molds
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This may help:
Pan grease might work well, too.
You want to use a dough that doesn't rise or flatten out much during baking, like a springerle dough, since you don't bake them in the mold.
It was my impression that you do bake them in the mold, though I could be wrong about that. They are a type of dark ironstone clay, much like shortbread molds. They have never been used.
Good morning. Nina, you do not need to grease the mold...Why??? because in a shortbread cookie the ratio between the butter to the flour exceeds 80% Some recipes 112%. The butter acts as the grease. I bake s'bread cookies freeform & with molds.
I have not baked Spritz cookies but I have srutinized it's recipes in the past & the only differance between them is there are Eggs in spritz cookies If I remember correctly. Anyway try it & let us know.
Good luck & enjoy the rest of the day my friend.
I will defer to the people who make springerle, but all the instructions I can find online for making springerle or other clay mold cookies say to unmold the cookies and let them dry before baking them.
(For what it's worth, I wouldn't have known to unmold them, either.)
And if you use wooden molds or a springerle rolling pin, obviously they're pressed then baked.
I use my Celtic knot shortbread mold every time I make a batch of shortbread. Once I've handled the dough, and it needs to be kneaded or worked with the hands a lot, all I do is rub my hand over the bottom of the mold. For the rest of the cookies, I roll them into balls and flatten them with cookie stamps, over which I rub my hand then dip into sugar - the stamp, not my hand. Shortbread is perfect for using molds. I even use the two springerle molds I got from houseonthehill.net, and a springerle rolling pin on some of them.
Would the molds work for Speculaas? I recently found a recipe for Speculaas (almond windmills) that has a spice combination dating to the 15th century. It is one of those deals: 8 parts cinnamon, 2 parts nutmeg, 2 parts ground cloves, 1 part white pepper, 1 part ground ginger and 1 part cardamon. Then you use 2.5 Tablespoons in this recipe. It intrigued me because I could just see some contemporary of Christopher Columbus mixing up a bunch of this to use in cookies and other recipes.
DHL, how funny you mentioned the 15th century. Did you get the recipe from Coquinaria ? I love that website.
I use Springerle rolling pins or molds for Speculaas, though I must say I've never tried Speculaas in shortbread pans. Cookie stamps would work though.
After googling Hartstone molds, apparently a shortbread is the most typical dough required, and it is pushed into the mold from the center outward. I also found a gingerbread recipe for their gingerbread house molds. After unwrapping the molds, I found TWO Hartstone cathedrals (bummer), and a great large cat, a funny horse mold from Portugal(don't know if I can bake in this one)and a small bear, again not Hartstone. Today I need to make Oatmeal Lace Cookies, Pralines, pizzelle, and bread. The weather is so beautiful, I just want to go outdoors. At least I can make pralines today since it's crisp and clear.
I have a Hartstone shortbread mold which came with this recipe, 1 1/2 cups sifted flour, 3/4 cup confectioners sugar, 1/4 teaspoon salt, 1/2pm softened butter. Preheat oven to 325 f Mix together all ingredients.Knead thoroughly until the consistency becomes doughy. press very firmly into mold,making sure hat dough fits into every part of surface. Bake aprox1 hour. shortbread should be pale in color not brown.
Use spray veg. Shortening for easy removal.
This recipe fits perfectly in the 8 1/2 inch stoneware mold. It's so easy to make and it's delicious! My whole family loves it.
Britishbakersdaughter, Thank you so much for the recipe you kindly posted for me, the recipe meant for these molds, but there's a typo on the butter measurement. All the Christmas goodies are gone and I'd love to make it trying your recipe, if you would be so kind to correct that amount.
Happy New Year.
I just joined to respond to your request. I have the recipe and the butter should be 1/2 lb. It's a good recipe. I've had my Hartstone mold since the late 70's I believe. I love it!
goldenmosaics, thanks very much. Now I can try out the recipe meant for the mold. We would love to hear of other baking accomplishments if you have the inclination.
I guess Britishbakersdaughter doesn't drop in frequently. :)