Irish Shortbread
Irish Shortbread
If you are looking for an Irish dessert for St. Patrick’s Day, you might want to make these shortbread cookies. They are everything a shortbread should be. They have the classic shortbread crumbly, tender texture that is buttery at the same time. I think the phrase is melt in your mouth.
These are a little different than other shortbread, though. For starters, you add cornstarch to the dough. The cornstarch helps the cookie to be extra tender. You also melt the butter before adding it to the rest of the ingredients.
It could not get any easier. I pressed the dough into a 9×9-inch pan to bake. Once in the pan, I score the dough before baking, then cut the shortbread again once baked and cooled.
I will say that shortbread aren’t the prettiest cookies on the plate- but they are wonderfully tasty.
So here is the recipe. They also call for self-rising flour. If you don’t have self-rising flour- the recipe for making your own follows the shortbread recipe.
Irish Shortbread
1 c. butter (preferably unsalted)
2 1/4 c. self- rising flour (see note)
3/4 c. cornstarch
1/3 c. sugar, plus extra for sprinkling on top
Melt butter and allow to cool slightly. In medium bowl combine remaining ingredients. Stir in butter and mix until dry ingredients are thoroughly coated. Press into 7×11-inch glass pan (8×8 or 9×9-inch pans are OK). Sprinkle with extra sugar and score with a knife into 1×1-inch pieces. Bake in a preheated 325-degree oven for 30-40 minutes, until edges begin to brown. Cool in pan and cut on score marks. Makes about 6 dozen squares, depending in pan size used.
Note: If you don’t want to buy self-rising flour here is an easy recipe to make your own. It works in any recipe that calls for self-rising flour.
Self-Rising Flour
8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.
Right out of the oven
