Tasty Irish Shortbread
Shortbread originated in Scotland. And the Scots are renowned for it. Irish shortbread is made in much the same way as the original. Except that Irish shortbread is made with Irish butter, and Irish flour. It could have been a hattrick with Irish sugar but alas that industry has yet to be revived in Ireland. A combination of Irish flour and Irish butter gives theses cookies a light and delicious buttery taste.
This recipe is so simple I get my preschoolers to help make them. They particularly love the part where I give them enough dough to create their own wacky cookie. Once in the oven these shortbread cookies only take about 15 minutes to bake. Once out of the oven keep a close eye on them as they will be devoured if not closely guarded. A bit like our ‘Homemade Irish Soda Bread Recipe – Just Like Granny Used to Bake‘.
Irish Shortbread Ingredients
- 250g of Plain Flour
- 1/4 Teaspoon of Baking Powder
- 225g Butter
- 100g of Caster Sugar
- Pinch of Salt
Irish Shortbread Baking Method
- Preheat your oven to 180c
- Sift the flour, baking powder and salt into a bowl.
- In a large bowl beat the butter and sugar. You can use a hand whisk or do it by hand using a wooden spoon. Beat until light and fluffy.
- Add the dry sifted ingredients to the butter and sugar mixture, and mix until completely combined. (or you can put all the ingredients into a food processor and blend until the dough comes together – whatever method works best for you)
- Chill this dough in the fridge for at least 15 minutes.
- On a floured surface, roll your dough so that it’s about 1cm thick.
- Cut into the shapes you’d like using a cutter.
- Place on ungreased baking tray leaving at least 1-2cm apart.
- Bake for about 15 minutes. You’ll know when they’re done when they start to turn a slightly golden colour.
- Allow to cool and then enjoy!
Irish Shortbread Baking Tips
- Allow the butter to soften at room temperature before you try to beat it with the sugar. If beating manually with a wooden spoon, then cut the butter in cubes before you add the sugar.
- Alternatively you can keep the butter hard and grate it before adding it to the sugar.
- Chilling the dough is important.
- Lightly flour your rolling pin and cookie cutter before using them as it will help prevent the dough from sticking to them.
- If you’d like to add sugar to your shortbread cookies, take them out five minutes before they are baked and sprinkle them with sugar before returning them to the oven.
- Store in an airtight container to keep fresh.
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