Shortbread Pans from Brown Bag Designs ®
This shortbread cookie mold is the secret to making incredible traditional
decorated shortbread.
Brown Bag Designs ® is famous for creating
beautiful ceramic shortbread pans that make shortbread cookies that look as
good as they taste. They are classics. The pans are made from high-fired
non-toxic stoneware, handcrafted here in Virginia.
Making shortbread in a shortbread press is simple and fun and results in
scrumptious cookies that will be stars, whether at the tea table or for
dessert. Choose from 6 classic designs.
All shortbread pans come in a beautiful gift box and with complete
directions and 6 delicious recipes. All pans are oven-proof, microwave and
dishwasher safe, and are 100% lead free.
Special Notes About Making Shortbread With Brown Bag ® Shortbread Pans
- Bake your shortbread in the top 1/3 of your oven for best results.
- Many shortbread cookie recipes tell you to take your shortbread out of
the oven before it begins to turn golden-brown. This is not the case with
Brown Bag shortbread pans. Before releasing your cookies from the shortbread
mold, be sure the top of the shortbread has turned a light, toasty brown.
- Let the cookies cool for 10 minutes before releasing them from the
shortbread pan.
- Hold the pan about 2" above a wooden or plastic cutting board and simply drop it! This
will release the shortbread from the mold.
- Using a thin, sharp knife, slice the warm shortbread into serving pieces
as soon as you remove it from the pan.
- Let shortbread pans cool before washing up in the sink or dishwasher.
- All shortbread pans are lead-free and made in the USA.
Traditional Scottish Shortbread Recipe
Authentic Scottish Shortbread is made of just 3 ingredients: butter, sugar
and flour. It gets its name Shortbread because shortening is the
crucial factor in this rich, buttery cookie. Over the years, creative bakers
have dreamed up recipes for all kinds of new takes on traditional shortbread
- chocolate, with nuts, with fancy flavorings like rosewater or lavender
blossoms, with chocolate chips or savory anise seeds. You can't really go
wrong with adding special touches to the basic recipe, but first it's
important to make sure you've got that basic recipe down! Follow these steps
for making perfect, authentic Scottish shortbread cookies:
Ingredients:
1 cup all purpose flour
1/2 cup room temperature butter
1/3 cup powdered sugar
Cream the butter in a bowl, using the back of a large spoon or frosting
knife. When it is soft, creamy and light, it is properly creamed. Dust the
powdered sugar into the bowl as you continue to make the creaming motion with
your utensil. Once it is gently worked in, add the flour, mixing in with a
few good whisks of your utensil. It is also fine to mix the dough in a mixer.
Turn the mixture out onto a bread board and
knead it gently with your hands until the 3 ingredients become a uniform,
soft texture. Form into a ball.
Spray your mold lightly with a non-stick vegetable oil spray and set the
ball of shortbread dough in the
middle of it. Working from the center of the dough outward, press the
shortbread out so that it completely and evenly fills the shortbread mould.
Prick the surface of the cookie dough all over with a fork. Don't skip the
pricking step as it is key to the texture of the finished shortbread.
Place the shortbread pan in an oven set to 325 degrees for 30-35 minutes
or until lightly browned on top. Remember that few ovens are alike, so
checking for the toasty brown color on top is your surest method of knowing
that to your shortbread is done. Remove from oven and let cool for 10
minutes.
Finally, turn your shortbread pan upside down over a cutting board,
holding it about 2 inches above the surface. Then, let it drop! This will jar
the cookies out of the mold. Lift up the pan and slice up the shortbread with
a thin, sharp knife while the cookies are still warm Serve the cookies
design-side-up!
Scotch Shortbread cookies can be enjoyed warm or cold. They will keep well
well in a lidded tin for at least a week, but we'll be surprised if they last
that long!
Did you know that Scottish shortbread recipes date back to the Middle Ages?
Small wheaten and oaten cakes were eaten by the populace as a part of daily
life, but the richer shortbread, with its luxurious addition of butter and
sweetener, were reserved for very special occasions such as weddings and
holidays. Lucky for us, in modern times, we can enjoy shortbread just about
any day of the week. Few cookies are easier to make or more gratefully
accepted! With these handcrafted Brown Bag ®
shortbread pans, you will be serving up a traditional treat that turns out perfectly
beautiful every time.
Brown Bag ® is a registered trademark of
Hill Design, Inc. All Brown Bag ®
cookie molds are protected by design copyrights owned by Hill Design, Inc.
All rights reserved.
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