Brown BagBrown Bag Design Tea Time Shortbread Cookie Pan, 11-3/4-Inch by 9-1/4-Inch

This is the pan I saw on Martha Bakes! Except I bought “Tea Time” because I’m obsessed with all things tea. This pan is perfect! Nice and heavy and I use Martha’s recipe for Scottish Shortbread and it’s perfect! The first one arrived with the wrong design, but the return was fast and the correct design sent within days! I love this pan!

Made in the USA so we don't need to worry about being poisoned! This is traditional unglazed ceramic should be cleaned with water no soap. Makes great cookies.

This is a very nice clay shortbread pan. My first and possibly not my last. It’s unglazed, but easy to clean—just be gentle. I use a cleaning brush to get into the tiny embossed designs. I used gluten free recipes and the outcome is very different and not very impressive nor impressionable. I also had to reduce the temperature and bake for longer to get any of the design to be stamped into the dough without burning. I’ll have to try again to get the results I want. I haven’t baked with this kind of pan before and unfortunately my pan didn’t come with any care instructions, so I had to look it up. If interested: wash and rinse the pan. Dry off as much water immediately (you can probably air dry, but since it’s not glazed, I worry it can reduce the integrity of the clay). Before baking, make sure it’s not cold, spray with cooking oil (or using a silicone brush, apply oil evenly). Try to avoid any excess oil. Press in prepared dough and bake in oven. For gluten free cookies, reduce cooking temp anywhere between 285 and 300 F and add additional 20-30 minutes or twice as long—just keep checking after every 10 minutes after recipe bake time. Basically bake until the dough is all golden. I used Better Batter GF flour. Using powdered sugar was a disaster; the cookies basically fell apart like wet sand, so I’ll stick with granulated sugar. Remove, and let cool until you can actually hold the handles without burning yourself (not cool, but warmer than warm). Flip onto flat tray or plate (I suggest a wooden cutting board). If it doesn’t easily fall out, lift the pan off the surface a couple inches and drop to release the dough from the pan—why I suggest using a wooden cutting board. If it still doesn’t come out, you can try prying it out with a rubber scraper or plastic knife, but if that doesn’t work I’m sorry to say, it’s most likely stuck and will tear. It either means it wasn’t greased enough or not baked long enough. Both happened to me. I ended up scraping out the dough, cleaning, re-oiling, repacking the dough and rebaking. Came out easily the second time. Good luck!

Great addition to making cookies in a pan.

I bought the tear apart cookie mold with teapots for me and this beautiful shortbread pan with teapots and teacups for my daughter's birthday gift. I have a collection of the shortbread pans and as she was growing up we made them all of the time. Now's she's all grown up and living on her own. This is the beginning of her collection.

OMG this is the cutest short bread pan it’s easy to clean and easy to press the Dough in it’s just perfect

I bought this as a gift for a friend and she loved it. She bakes scones when I asked her about the things she said yes it was just right. Designs came out real nice

Someone told me about Brown Bag molds and we were trying to find a mold with a tea theme. This mold worked out quite well when using it for chocolates. Would recommend not freezing it but putting it in the refrigerator for a day or two before using it so it is cold. Freezing it created an unevenness with the chocolate. Chocolate was very easy to get out of the mold and it had a very nice design on it. Very pleased.