Poppy Seed Shortbread Petticoat Tails

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.

3 . Stage

Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.

4 . Stage

Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.

5 . Stage

Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.