Here's how to make traditional petticoat tails shortbread. No fiddly rolling out, just press the dough into place, and bake in the oven. Being made from unglazed stoneware, the mould gives wonderfully crisp results, with cutting guides for neat portioning, and what a pretty thistle pattern!
Cat Ref: SKU 11537
22cm Dia. x 2.5cm H. (8 ¾" x 1")
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Customer Reviews - Shortbread Mould
Showing 3 of 80 reviews See all reviews
Happy!!” by Andrea
I was put off buying this by some of the reviews left. However my sister bought one and had no problem so (four months later) I took the plunge. No problem at all..golden shortbread and it came out of the mould cleanly and with the pattern well defined. I used a hand mixer and when the 'breadcrumbs' appeared I put half of them into the mould and pressed them down firmly with the heel of my hand, then the other half and did the same. Doing half at a time means you get more pressure on the 'picture'. I ran a knife round the edge as soon as it left the oven, then left it to cool completely.
Disappointed” by June
I am very disappointed with the shortbread mould. First time I did not oil it as there was no instruction to do so and the shortbread was well and truly stuck.
Second time I oiled the mould it- only stuck in the middle but the pattern was barely visible.
A note from the team: Thanks for taking the time to write your review. I'm sorry to learn of the problem you've had. I'll be in touch shortly.
perfect first time” by Christine
I used this mould for the first time today and had no problems.. I substiuted one third of the flour for semolina as used in the traditional recipe. I did not grease the mould. After baking I just loosened the edges with a sharp knife and gave the upturned mould a tap with a wooden spoon to release the shortbread. To get the shortbread mixture firmly into the mould I rolled the top of it with a glass tumbler before baking. I am pleased with the result.