Cast-Iron Aluminum English Shortbread Pan

One phrase - "We Love It!!"

very small

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.

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 flour1/3 cup brown sugar1/3 cup granulated sugarabout 1/2 cup pecans1 teaspoon powdered vanilla2 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.)