I have had this beautiful Scottish Thistle shortbread pan for about 20 years or so.
I thought it was classic, gorgeous and would make wonderful shortbread. Until today, I hadn't used it. So it languished in the cupboard and I would admire it when our paths crossed. This week I suddenly felt like making shortbread. I got the decades old pan out. Butter, cane sugar and flour...the ingredients in Shortbread wedges. It turned out perfectly!! Doesn't it look delicious. I gave it an extra few minutes because I like my shortbread a bit on the crunchy side. Now, what took me so long!?