These buttery Irish shortbread cookies are easy to bake and taste delicious.
The most important ingredient in this simple, four-ingredient recipe is the butter. Choose the best butter you can find will make the tastiest shortbread. We recommend using Irish butter (Kerrygold's Pure Irish Butter is great) - salted or unsalted. Grass-fed cows, especially during the spring and summer months, produce milk high in butterfat which, when processed, forms creamy yellow butter. Irish butter is grass-fed and comes in two formats - salted or unsalted.
You can make these Irish shortbread cookies with your usual brand of butter and they'll be delicious too. But if you want absolutely delicious shortbread, be sure to use Irish butter.
Our tips for baking these Irish shortbread cookies
- If you don't have a mixer dough hook, the butter needs to be very soft. Allow the butter to come to room temperature by letting it sit out overnight. If you're short on time, place your butter in a small bowl and put it in the microwave at the lowest power level (usually 10 which is 10% of maximum power). Start with 30-second increments. You just want to get the butter nice and soft, but not melted.
- You'll see in the recipe that you need to chill the mixture for 30 to 45 minutes before baking. The chilling helps them keep their shape in the hot oven. Also, chilling the cookies, uncovered, helps them to dry out a bit which is a good thing with shortbread, as it intensifies the flavor.
- The cornflour (corn starch if you're in the U.S.) helps the shortbread to keep its shape in the oven and adds to the crisp texture.
- Use a rolling pin to roll the shortbread to a 7mm (¼-inch) thickness. Here are some tips on rolling and cutting out cookies:
- Keep your work surface and rolling pin dusted with flour.
- Between each cookie, rub the cutting edge of your cookie cutter in a little flour.
- Press firmly when cutting out the cookies. Don't twist the cookie cutter as the shape will get distorted.
- You can use the scraps to reroll and cut more cookies.
- It’s fine to reroll the scraps and cut more cookies.
- After being in the oven for up to 35 minutes, the cookies will be slightly puffed. That's why we recommend allowing the shortbread to cool inside the oven for a few minutes before transferring them. Once you take them out of the oven, give them a nice flat top by pushing gently on the tops with a metal spatula.
Irish Shortbread Recipe
Easy, delicious, four-ingredient Irish shortbread cookies recipe using creamy Irish butter. These amazing shortbread cookies will melt in your mouth!
- 200g (7oz) chilled salted butter
- 115g (½ cup) caster sugar*
- 280g (1 ¼ cups) plain flour
- 30g (¼ cup) cornflour^
- Line two sheet pans with parchment paper.
- In a large bowl, preferably using a mixer dough hook (or by hand), mix the butter and caster sugar until smooth and thoroughly combined.
- When softened, sift the plain four and cornflour into the bowl. Mix with a sturdy spatula or wooden spoon until all flour is incorporated. It may seem like too much flour at first, but just keep mixing until it’s all incorporated. It's important to mix slowly at the start, then increase the speed until the mixture is beginning to form one mass. Avoid over mixing.
- Place the bowl in the fridge, uncovered, for 30 to 45 minutes.
- When ready to bake, preheat the oven to 150°C (300°F). Remove the bowl from the fridge.
- Mix slowly until pliable to roll. Roll to a thickness of 7mm (¼-inch). If desired, cut in squares or circles or cut in one large square and using a ruler, make line indentations crisscross. Dust with caster sugar.
- Bake for 30 minutes or until golden yellow.
- Allow to cool on pan for 5 minutes before transferring to a cooling rack/mesh to cool completely.
*Caster sugar, in the United States, is often called superfine sugar, baker's sugar, or bar sugar.
^Corn flour, in the United States, is called corn starch.
Enjoy with a glass of milk, tea, coffee, or whiskey. You may also like them with freshly whipped sugared cream, strawberries, or peaches.
Storage: Once cooled - place in an airtight container out of strong light. Keep in a cool area. Best to consume within 3 days.