- Heat resistant up to 600 degrees Fahrenheit
- Thermal shock resistant
- Silicone material
- Hand wash in warm water
- 1 year warranty
Paderno World-Cuisine Silicone Nonstick Baking Mat
Uses:
The Paderno World-Cuisine Silicone Baking Mats are ideal for working with sugar, cheese crisps, chocolate, doughs, and cake.
Temperatures:
Our baking mats are thermal shock resistant from -40 degrees Fahrenheit to 600 degrees Fahrenheit.
Cleaning:
No greasing or special maintenance is required. Clean with a sponge under warm tap water.
Features:
- Safe to 400 degrees
- Allows for easy release of baked goods
- Composed of fiberglass fibers and cannot be cut
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Easy Release of Delicate Baked GoodsThe Paderno World-Cuisine Silicone Baking Mats are ideal for lacy, thin, or delicate baked goods. They offer an easy release and transfer to cooling racks that won't break or tear your baked items. |
Even BakingOur baking mats carry uniform cooking temperatures across the baking sheet and alleviate hot spots that tend to burn the edges or prevent the centers of some baked goods from setting properly. This is ideal for more dense baked goods. |
Perfect for PastryCreate golden pastry accents for pies and cakes. The nonstick surface allows even the most delicate of pastry to release from the mat without the need for baking sprays or oils. |
Colossal Chocolate Sea Salt Cookies
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt (I use sea salt)
3/4 cup unsalted butter (melted)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semisweet chocolate chips
2 semisweet baking chocolate squares
Directions:Line baking sheets with silicone baking mats and set aside.
Sift together the flour and baking soda. Add the sea salt to the flour.
In a large mixing bowl, add the brown sugar, granulated sugar, and melted butter. Mix on medium speed until well blended.
Turn the mixer off and add the vanilla, egg, and egg yolk. Beat on medium speed until light and creamy.
Turn off the mixer again and dump in the dry ingredients and beat on low-speed JUST until blended together.
On a cutting board, coarsely chop the baking squares.
Add this and the chocolate chips to the dough and mix by hand until well incorporated.
Cover the bowl and refrigerate for 45 minutes. Let your oven preheat to 325 degrees at the end of your chilling time.
With a 1/4 cup measuring cup, scoop the dough out and gently press into the measuring cup. Tap the dough ball out into your hand and place on the silicone mats. Arrange 3 rows of 2 cookie balls.
Bake at 325 degrees for about 16 minutes. You're looking for the edges to be just slightly golden. The centers will look underdone, however they firm up as they cool.
When the time is up, remove the pan to a cooling rack and allow to set for at least 5 minutes. These cookies take a bit longer to firm than others due to their size. After they begin to firm, lift the cookies from the silicone mats and place on cooling racks to cool completely.
BEST SELLERS
From the manufacturer
Paderno World-Cuisine Silicone Nonstick Baking Mat
Uses:
The Paderno World-Cuisine Silicone Baking Mats are ideal for working with sugar, cheese crisps, chocolate, doughs, and cake.
Temperatures:
Our baking mats are thermal shock resistant from -40 degrees Fahrenheit to 600 degrees Fahrenheit.
Cleaning:
No greasing or special maintenance is required. Clean with a sponge under warm tap water.
Features:
- Safe to 400 degrees
- Allows for easy release of baked goods
- Composed of fiberglass fibers and cannot be cut
|
|
|
|
|---|---|---|
Easy Release of Delicate Baked GoodsThe Paderno World-Cuisine Silicone Baking Mats are ideal for lacy, thin, or delicate baked goods. They offer an easy release and transfer to cooling racks that won't break or tear your baked items. |
Even BakingOur baking mats carry uniform cooking temperatures across the baking sheet and alleviate hot spots that tend to burn the edges or prevent the centers of some baked goods from setting properly. This is ideal for more dense baked goods. |
Perfect for PastryCreate golden pastry accents for pies and cakes. The nonstick surface allows even the most delicate of pastry to release from the mat without the need for baking sprays or oils. |
Colossal Chocolate Sea Salt Cookies
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon coarse salt (I use sea salt)
3/4 cup unsalted butter (melted)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semisweet chocolate chips
2 semisweet baking chocolate squares
Directions:Line baking sheets with silicone baking mats and set aside.
Sift together the flour and baking soda. Add the sea salt to the flour.
In a large mixing bowl, add the brown sugar, granulated sugar, and melted butter. Mix on medium speed until well blended.
Turn the mixer off and add the vanilla, egg, and egg yolk. Beat on medium speed until light and creamy.
Turn off the mixer again and dump in the dry ingredients and beat on low-speed JUST until blended together.
On a cutting board, coarsely chop the baking squares.
Add this and the chocolate chips to the dough and mix by hand until well incorporated.
Cover the bowl and refrigerate for 45 minutes. Let your oven preheat to 325 degrees at the end of your chilling time.
With a 1/4 cup measuring cup, scoop the dough out and gently press into the measuring cup. Tap the dough ball out into your hand and place on the silicone mats. Arrange 3 rows of 2 cookie balls.
Bake at 325 degrees for about 16 minutes. You're looking for the edges to be just slightly golden. The centers will look underdone, however they firm up as they cool.
When the time is up, remove the pan to a cooling rack and allow to set for at least 5 minutes. These cookies take a bit longer to firm than others due to their size. After they begin to firm, lift the cookies from the silicone mats and place on cooling racks to cool completely.
BEST SELLERS
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