Shortbread is an unleavened biscuit type bread that is a traditional Scottish dessert. Sweet and crumbly, shortbread has a high fat content and is rather dense in consistency. The dough is simple to mix, but due to the nature of the bread, it is baked in a mould to give it shape. A variety of decorative moulds are used to make the shortbread for holidays, and plain simple moulds are also common. Usually stoneware or pottery, a shortbread mould makes this bread an interesting but simple traditional baking experience.
Spray the stone mould with the vegetable baking spray. Be sure to get the spray into the corners or nooks and crannies of the mould.
Knead the dough on the board or flat surface. The dough may be somewhat crumbly in texture, but the goal is to get the dough to stick into as large a mass as possible.
Press the dough into the mould, making sure it fills all the voids and is pressed solidly into the mould, filling it completely.
Smooth the top of the dough with the spatula so it is even and flat. Prick the surface all over with a fork.
Place the mould in a preheated 325 Fahrenheit degree oven and bake for 30 minutes. Check the shortbread; if it is lightly browned, remove it from the oven. If not, continue baking until the shortbread is lightly browned. Remove from the oven. Cool on a hot pad or wire rack. When the mould is cool to the touch, loosen the edges of the shortbread with the butter knife. Place the cutting board or plate over the mould, and flip the two of them over, releasing the shortbread.