Press
the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides.
Unroll onto plate, gently pressing
dough against bottom and sides.
Press
the dough against the bottom of the dish into an even crust, starting in the middle and working up the sides.
Lightly grease a tart pan with coconut oil and press
the dough against the bottom and sides of the pan to create a crust of even thickness.
Not exact matches
And turn the ends down towards the
bottom, and press the ends gently
against the
dough where it crosses.
Uncover the
dough and round the loaf by pushing
against the
bottom of the
dough all around with the sides of your hands held palms upward.
With the shortbread
dough still in plastic wrap, shape the
bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly
against a cutting board to form a point.
Press
dough flush
against bottom of pan, into
bottom corners, and lastly up sides.
Continue stirring, slapping
dough against sides of saucepan with spoon, until
dough leaves a thick film on
bottom of pan and pulls away from sides, about 3 minutes (the important thing here is to cook the flour and dry out the
dough).
Press
dough firmly
against sides and
bottom of plate.
Make sure the
dough is set down into the pan so that it is flush up
against the sides and
bottom.
Transfer the
dough to the pan and fit it into the
bottom and up
against the sides.