11 May, 2013

Irish Shortbread Recipe

Makes an 8 inch round, or a thinner 8 x 8 inch pan

½ Cup Butter (no substitutions)
¼ Cup Sugar
¼ Cup Cornstarch
¾ Cup Flour
¼ tsp. Salt
½ tsp. Vanilla
Additional sugar or colored sugar for top. I also occasionally will melt chocolate and dip 1/2 the cookie into it. 

In a mixing bowl, beat the butter and sugar well.  Add the cornstarch and beat until all is combined.

Add the flour, mixing until combined.  Your shortbread will probably have a dry ‘mealy’ texture, and not be perfectly smooth.  Add the salt and vanilla.

Pour the mixture into an 8 inch round or square pan.  Pat out evenly, and pres together to make a smooth surfaced dough. Sprinkle with additional sugar.

Put the pan in the fridge for about 10 minutes.  Then, bake at 325 degrees for about 12 – 15 minutes, until the cookies just start to turn golden around the edges.  

Remove from oven, and cut into wedges or squares.

When cool, remove from pan and serve.

The use of butter is what makes the shortbread nice and crisp! If you substitute the butter you will not end up with the same results.

Total time: 35 minutes

I have another shortbread recipe, a Scottish version, that I will try and post.