Cast Aluminum English Shortbread Pan

I'm so obsessed with baking English shortbread that I had to have this pan as soon as I found it. Its design stood out from other designs by this brand because I wanted something I could use year-round and for any occasion. It's a bit difficult to get this properly buttered prior to pressing in your dough (due to liquefied butter pooling in many of the crevices) but so darn worth it for the end result: a beautifully detailed set of nine square cookies. Pricey for a one-job pan but definitely a high quality item that I expect to last a lifetime with proper care.

The pan is sturdy, cleans up easily, no sticking, the shortbread pops right out. The designs are pretty and easy to see. The score lines are perfect which makes it easy to cut the shortbread into perfect squares which makes a professional presentation. I highly recommend this pan.

I normally use these: Zicome Round Moon Cake Mold with 6 Stamps, Flowers Design, White imprinted discs for my shortbread cookies but was hoping that this pan might shave a few steps off that process. I was most pleasantly surprised by just how easy it was, once I found the right recipe. (Recipe included at end of review.) I was not successful with the recipe that came with the pan. Perhaps it’s our very hot weather, but the dough ended up being creamy, (not at all crumbly like my regular recipe), and did not set properly, even with extended baking time. It was a disappointing mess. Thanks to the poster who recommended the NYTimes recipe by Melissa Clark, “Shortbread, 10 Ways,” I found great success on my second try with this pan - it’s a definite keeper! (both the pan and the recipe!) The main difference is that the butter is chilled, (vs room temperature as in many shortbread recipes), and the entire recipe is prepared in the food processor - no mess, fun and easy work, pressing those crumbles into the pan... The first photo is of that second try, using the “Tender Shortbread” variation. I was not careful with my measurements and didn’t bother to re-grease the pan after my first (failed) try, as it was already pretty buttery. The shortbread released beautifully and the cookies are gorgeous. (That missing corner was just as pretty, but I couldn’t help myself - it became my lunch.) The second photo is my next batch & it is AMAZING! I got a little creative with the NYT recipe so am sharing it below, since it's no longer a direct copy... a note about darker cookies: they don’t show imprints as well as light cookies. That pic was taking advantage of shadows - but it shows that different kinds of recipes do work with this pan. These are HUGE cookies. The recipe, as written, is supposed to yield 24 servings. That being said, one of these squares is quite satisfying. ----------------------- 2 cups flour 1/3 cup brown sugar 1/3 cup granulated sugar about 1/2 cup pecans 1 teaspoon powdered vanilla 2 sticks salted butter, cold & cut into chunks --Preheat the oven to 325 and prepare the pan. (You can use melted butter/flour or the spray flour - both work) --In food processor, mix/process flour, sugars, pecans & vanilla until the nuts are pulverized & the dry ingredients are evenly mixed. --Add the chunked butter and pulse process until the mixture becomes crumbly and clumpy. (If you use liquid vanilla, add it with the butter) --Dump crumbles into the prepared pan ... press firmly and evenly all over, using your palms to push deeply into those patterns. (This dough will only reach the first ridge of this pan.) --Bake 50-60 minutes until the edges are just starting to brown. --Gently nudge the edges in (to loosen) and turn onto a rack while it's still warm. (I did it just after taking it out, but you can let it cool a little.) --Cut the squares while it's warm. ------------------- Product links from my recipe —Baker's Joy: Nordic Ware Bakers Joy Non-Stick Spray —Powdered Vanilla: Vanilla Bean Powder, 4.23 Oz - Raw Ground Vanilla Bean - Unsweetened, Gluten-Free - EXTREMELY FRESH - Ground Moments Before Packaging! (This is what I use but other brands are available.)

Shortbread cookies are so pretty when they come out of this pan. It is easy to use and releases the cookies without messing up the pattern. I love it!

So, lost one of these in a divorce, had it for YEARS, decided to get my own. Love the patterns on this one for year round use. Easy clean up, easy to maintain, love these pans. Now have the snowflake too. Punk tip! Take these out after *30 minutes, let them sit in the pan for another 5 minutes*, then put a cutting board on top of the mold and flip it over to get the cookie out easily, and cut while warm. Note: the recipe the comes with the pan doesn’t quite make enough dough to properly fill the pan to the “knot work”. Next time I make it, I’m going to upscale 1/3 and try: I cup butter 2/3 cup confectioners sugar 2 cups flour 1 tsp vanilla (or to taste) I was thinking of adding a little rum extract for a butter rum flavor. Maybe next time. Bake on punks!

Very well made. Spraying with non stick spray is a must. Shortbread comes out so easily. Good pan.

I love my shortbread pans, but this was a gift for my longest, dearest friend who always asks for my shortbread. She loves the pan and put it in her Mom's China cabinet!

My shortbread comes out perfectly with these and the design is beautiful.

Beautiful. Really does make best shortbread! Well packaged.

Fast delivery. Good quality pan. Not bake from it yet

It's quite beautiful, not thin like some other pans. Perfect for shortbread

Me super encantó! Me falta practicar un poco y saldrá perfecto!

Schöne und solide Backform. Das Resultat: Feines + mürbes Shortbread.