Does anyone have consistent success using Hartstone or other stoneware cookie molds? The recipes I got directly from Hartstone is a Scottish shortbread, and has you pat unchilled dough into the oiled mold and bake-in the mold- for 45 minutes. I did this for the first time last night and felt first that the dough was too soft, and maybe too high a butter ratio to keep a shape. Lastly at 45 minutes they baked up pretty crisp and 'shattery' and i ended up with a bunch of crumbs, and very little molded cookie! I think as a patina develops on the molds cookies will unmold easier, but am looking for some tips for success or recipes to use from someone who has experience using them:)
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