How to Bake Shortbread in a Stone Mold

Baking shortbread in a stone mold is a traditional baking event in some households.

Shortbread is an unleavened biscuit type bread that is a traditional Scottish dessert. Sweet and crumbly, shortbread has a high fat content and is rather dense in consistency. The dough is simple to mix, but due to the nature of the bread, it is baked in a mold to give it shape. A variety of decorative molds are used to make the shortbread for holidays, and plain simple molds are also common. Usually stoneware or pottery, a shortbread mold makes this bread an interesting but simple traditional baking experience.

Things You'll Need

• Shortbread dough
• Baking spray
• Kneading board or flat surface
• Stone shortbread mold
• Rubber spatula
• Wire rack or hot pads
• Cutting board

Instructions

1. Spray the stone mold with the vegetable baking spray. Be sure to get the spray into the corners or nooks and crannies of the mold.

2. Knead the dough on the board or flat surface. The dough may be somewhat crumbly in texture, but the goal is to get the dough to stick into as large a mass as possible.

3. Press the dough into the mold, making sure it fills all the voids and is pressed solidly into the mold, filling it completely.

4. Smooth the top of the dough with the spatula so it is even and flat. Prick the surface all over with a fork.

5. Place the mold in a preheated 325 Fahrenheit degree oven and bake for 30 minutes. Check the shortbread; if it is lightly browned, remove it from the oven. If not, continue baking until the shortbread is lightly browned. Remove from the oven. Cool on a hot pad or wire rack. When the mold is cool to the touch, loosen the edges of the shortbread with the butter knife. Place the cutting board or plate over the mold, and flip the two of them over, releasing the shortbread.

References

• Family Christmas Online: Traditional Shortbread
• Baking 911: Molded, Stamped And Pressed Cookies