Shortbread Mould
Shortbread mould made from unglazed stoneware, with cutting guides. Recipe included. 22cm dia.
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!
Recipe incl.
Customer Reviews
Average customer review: 
based on 19 reviews.
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Lovely recipe and gorgeous mould
by Ms Taylor
Had to try this out as soon as it arrived and it turned out perfectly on both batches. Took some in for my colleagues and they "ooh"ed and "aah"ed over how good it looked and bickered over who got the last one! Very impressive!
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Brilliant!
by Barbara Hubbold
I have always had problems making shortbread as they usually just turn out like normal biscuits. So, I thought I'd buy one of these and give it a go. My goodness, to my amazement I get perfect shortbread every time!
I have read other comments where customers have said to grease the mould first. I have to say I have never had to grease the mould and have never had a problem turning it out. I do wait until it's completely cold and it turns out really easily every time.
The recipe is fabulous and it's a really buttery shortbread. I can't thank Lakeland enough for producing this mould and for the incredibly easy recipe to follow.
My advice to anyone who has problems making shortbread is to buy one of these.
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Shortbread Mould
by Ceri Kinsey
After reading the reviews, I bought this item and followed the very simple recipe on the reverse of the box, although was concerned I may not get it out. As I already own other stone cook ware I knew that you have to well oil the pan for the first couple of times. I did this and let the mould absorb the oil and wiped off residue and put my mixture in pressing hard. I put it in cooler oven as I wanted a golden shortbread. To my extreme delight the whole thing just fell out of the mould. So the trick is to oil your pan. Eventually when you have used it 4 or 5 times you won't need to oil it any more. Great product really!! The finished baking does look like the the picture above. Well worth the money.
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