Just wondering if the Swiss roll tin for the shortbread recipe should be greased, oiled or lined with parchment paper. Looking forward to trying the recipe. Thank you!
Nigella's recipe for Vanilla Shortbread (from NIGELLA SUMMER) presses the shortbread dough into a rectangular Swiss roll tin (jelly roll pan). The dough is then marked into fingers (sticks) before baking.
As the dough has a fairly high proportion of butter, it should not be necessary to grease the tin. However, if you prefer to be cautious we would suggest lining the base of the tin with baking parchment (parchment paper) rather than greasing the tin. Using extra butter could make the shortbreads a little too greasy and the parchment paper can be lifted to help to remove the shortbreads from the tin once they are cool.