As I talked about a couple posts back, I have a
petticoat tail mold for my shortbread baking pleasure. I quickly found out that my
traditional 1-2-3 recipe was not gonna fly when using this earthenware pan. So some alterations were in order....
Well, 11 batches of Shortbread later, I think I have come up with a stoneware mold recipe that I am happy with; along with a few tricks with the oven temperature to keep the edges from getting too brown. The texture finally seems right. (
or at least the way I have always liked my shortbread) Sandy, with a little bit of a chew too it, but still melts in your mouth. Oozing with butter flavor, lightly sweet with just a hint of a saltiness.
The perfect accompaniment to a cup of Darjeeling or Earl Grey.
Shortbread Petticoat Tails
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuq18WSUm4B0VqcPPTZNxlFvPQ9UtYpoYbRtsD-tGV5RG4SEddiLfKQk8DmO2lhUKtpvpI18jt7iexxcVEtSXkKw5eVioWc643D6mrG26G4-iaU3QkzdUKWZTeNnXGudfdiW42Wvn2D1i/s320/DSCF2019.JPG)
78 g Cultured European Butter (
It's usually Unsalted)
45 g Super Fine Sugar
3/4 tsp Celtic Grey Salt (
Kosher Salt will work just fine)
140 g AP Flour
Preheat oven to 325 degrees.
Beat the butter until creamy and smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3gAc-Zl6SDNcr5aNoH9wsSIy-shtwpGL9BkkltC9mc7lw8g0BNWB-yZwC0s4y6GjuI7ftmMrnDYnX2k8ONYcaWsqwtAg5EQ0_yXY0kamfo4SD8gpxY7lmFhT12OgaYx0_aZhLRYvcGVk/s320/DSCF2001.JPG)
Add Super Fine Sugar and Salt....
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEillBeyOf7mOLr_Qt8S-GXIU0XSmj4g1e1uO1nj53CiiEbEZby0f6mDctinXByxrosxpMveLjxEbxMd2cucluCLZJGBE57JFdIn_fwcajO1RBZh17PxM1ivZbWJhihA5EMTyFTongTJ1wlZ/s320/DSCF2002.JPG)
Then beat again until light (
not fluffy - If you aerate it too much it will try to rise in the oven).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zRqHecVbe1kb-lZc9j4MCR3rhLxlFV5pViryMKIVPSQGLyXbWHKMGUC2YthK-CUN_awnQrMkaxGfLpb1wOE-9-MGZxIsX-_SYploqWMisunOLdtET8ACerlcmp5NNIN-SSqT_ZWafSoh/s320/DSCF2003.JPG)
Remove bowl from the mixer and work in the flour with a fork or a spatula.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuD1HmH8e2WWbMe1FviwO4JalihW5r9ckx-rFqZzPCnSKGcydeNZGmBoHwByeUnidNHOkQJP3GLCMexENqMNxP0h5rlTmoPafxInVut-0AAA9MEopV7jZaA0x7Ukpwgw9_hQZTFelQXgt/s320/DSCF2004.JPG)
You want to mix the flour until you achieve a cornmeal like texture.....
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2bRd_Bg5sex6OuUmHEgIkL6tdIaoIadZhtCGcmdcBJ0dXwZ3OZLiWaECqPTNPg-WW-BbdYxYq7Jr67MbxIIctVFWK96wzoJIl-1IU-LlzRgFbzY2CXcO7dIB9ZBEL-OF9FyQl8CRw1P-/s320/DSCF2006.JPG)
That will just barely hold together when squeezed.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBX7es6wUmEOGk-oAatkfNt5Hh-K2qy9pp5vOu1t9caFYeihnJSGA3GTGz3mA79iaGvEZsP0EiH5uk4F4DMk7FJTGkTXBCeXrt6r15NCgG_QnRFaRYqQDnRkqMV_I2yyycMo-ikZZ3iDyP/s320/DSCF2005.JPG)
Sprinkle the mold with a thin layer of AP Flour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhWylREgHvyjSEC7k9oWtzK52eJw5yb9IomgHoGH4jiIsDoXL_UdqRBa18NraVP8p-eiOacYfadKoHcbU5ivY-r9Pd3qGi6zu-djuYHD0diBzICTUelipOV6cHEnc44enm9ngdwaFotdP/s320/DSCF2003.JPG)
Pour the crumbly dough into the mold
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJyFlDMQNHIYtIjF2UfZnmJhNvlsl5o5akqAt1hTX7e96C_DLy6g0e2C1_4bGhxBD29LAoh3mSGL9LJYoPo1hWyPNUFm77ZO2S8fYxBOmBF6VNfJnpTNPUzElkFM-jILGqi39YN1lDA1R/s320/DSCF2007.JPG)
and press it in, starting at the middle.... and working your way our to the edge,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflEx4Oqq3_tss24-W6C7W5WBg_UPpDEfjY3rnCjgeGfpOt2OApBMthP0FpxsFPrRMpuyRCktDarifmRT27u4nx86NWEf5QDxxNsGMXg-VjitoU72bXCRMp97jUfbpayfB0fBDvrr2B70k/s320/DSCF2008.JPG)
making sure it's all nice and even in thickness. (
it took me a couple times to get this right)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslXT6VYoANzGltKeHGMQKoWZ_R3jsY-0luPr95JdFE0sBpRSdPCPUGD_88xgB6Vt4-yLe6H3wqYd5GLMX-1JkPEgU_fbdmbXRdgQM-zyq58tIa_qy2bH4v3gROG6SQJMUJcX5_zxl4VwD/s320/DSCF2009.JPG)
Prick the backside with a fork to allow steam to escape. (
there won't be as much if you used the European butter, since it contains less water)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Rw5Bz7LbU0ykx6P-X5KAE-yu_f_32hMXhfKHeXZMWK8wY4IJTzwpj6AT0QfS_T-1K-WNAxaBbAfVv3NHUmXRsA7EAFkVciPAIDs8Cr9-82Mzj0sRjmgBT-E2Y3O0t42ZOkHgddxSsym9/s320/DSCF2011.JPG)
Bake for 5 minutes; then reduce the heat to 275 and continue baking for an additional 30 minutes. (
this heats up the stone to get good color, but doesn't allow the butter to over-brown at the edges)
Remove from the oven and let it set for 10 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2ZD8-9NlcAfD_lqEB57dngD7NQZSHnNDDTMcfNadtTTvHoel6r-h1BC7Q5mtQ-gmC9rnWV-PJWCnpTihnkUXjGnAmYofyJE7KBzRmto79wdgek3Sz0meCVN4DvsvJOwbsf2MSHRJyu8g/s320/DSCF2013.JPG)
Then work around the edge with an offset spatula, just to make sure the sides didn't stick.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AVMDcYRoPzFUGS9i2byjY23GWiT0SjxmkXplY9sxdG6c2B45pnmUNPWJd6s_dQRDYkB0ZTId3_olQx0rSzKbRW1QoAtMcTrV8nQPheVIPQSaW4nG4oFkHntpwDPAgsTrDnT8UAWVl0HN/s320/DSCF2014.JPG)
Flip the mold over and release the shortbread round.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKpFyjdZPmIhKw4F5yl-xDzxqyis-dXXgck6TpN6x3FseHvZCCpC0jwgya2aIxJqxyIj9DgFnCq3KizDGZa6aenfCveH8Fu-NzFKKUdsO3dGui0JfEBvlfwrN6yNIexi2YFCkuygulBcYB/s320/DSCF2016.JPG)
Slice with a VERY long knife into wedges and let cool completely. (
the texture changes dramatically as it cools)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFiM4XOjXShSmO2FPlkggYkLOuKKW_yaNypB2jxPVz_7lZGGsC31TIJI2vv4iudG7W7b31ULlFtmxFi2_KaV-sOavKy3mO79Jwak4IABItsvTiEsU8PWpJeTbIakneeV5Koe_g1eC7eCl9/s320/DSCF2017.JPG)
Enjoy with a nice cup of tea, or coffee.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjmOf0c7SiLhD4mNkm6gAXDwqW48NkRAanzc1UNoQu9J_dlqzvWcal53UaVJ2WOgWAy3ZVDf1dWeb-MZlVcE_2oCQ9Usq8XNC5AqmfzPog0Ry6N6z63lYWABhWfb29AgRBs91SxoDPjJT/s320/DSCF2021.JPG)
Or simply by itself.... YUM!!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxX0OVpJ1Zct-L0yExbIVJi0AibirMpmXso2VDsQ4OIw2MHJiKjNDfPLhZX6DBJ8Dr81I1zNEGWxER8RtOSWX0CM8gRKl9EZm68ynGJ8uLnxFYY2Q7XoHWyr6PLuTJsUynENf7WcbeGih/s320/DSCF2020.JPG)
Mangia!!
~~
P.S. For the curious.... Teacup by Duchess Bone China "Thistle" Pattern; side plate by Paragon Bone China, no pattern name that I am aware of.