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IRISH SHORTBREAD

Description: Irish Shortbread is a classic and delightful treat characterized by its rich, buttery flavor and delicate, crumbly texture. Made with just a few simple ingredients, this traditional Irish cookie is perfect for tea time or as a sweet snack. The use of high-quality butter is key to achieving its melt-in-your-mouth quality. A light dusting of sugar at the end adds an extra touch of sweetness.

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Serving Size: Serves 12-16 (makes about 24-30 cookies)


Ingredients:

  • 1 cup (230 g) unsalted Irish butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 1/4 teaspoon salt
  • Optional: a pinch of salt or vanilla extract for additional flavor
  • Additional granulated or powdered sugar for dusting

 

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Cream the Butter and Sugar:
    • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment.

  3. Add the Flour and Salt:
    • Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.

  4. Form the Shortbread:
    • Turn the dough out onto a lightly floured surface and gently knead it until it comes together. Roll the dough out to about 1/4 inch (0.6 cm) thickness. Use a cookie cutter or a knife to cut the dough into desired shapes, such as rectangles or circles.

  5. Bake the Shortbread:
    • Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.

  6. Dust with Sugar:
    • While the shortbread is still warm, lightly dust the tops of the cookies with granulated or powdered sugar for an added touch of sweetness.

  7. Cool and Serve:
    • Allow the shortbread cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, the shortbread can be stored in an airtight container for up to a week.