This is real shortbread. No baking powder. No eggs. No shortcuts. Just butter, sugar, and flour — because when the ingredients are right, you don’t need tricks.
Irish shortbread is rich, crumbly, and not overly sweet. It’s meant to be enjoyed with tea, coffee, or even a quiet moment at the kitchen table. Simple food that’s lasted generations because it works.
Ingredients
- 1 cup (2 sticks) real butter, very soft (Irish butter like Kerrygold is ideal)
- ½ cup powdered sugar (do not substitute granulated sugar)
- 2 cups all-purpose flour
- ¼ teaspoon salt (omit if using salted butter)
Instructions
- Preheat oven to 325°F. Line a baking pan with parchment paper.
- Cream the softened butter and powdered sugar together until smooth and creamy. Do not overwhip.
- Add flour and salt. Mix just until the dough comes together. The dough should be soft and slightly crumbly.
- Shape the dough by pressing it into a pan, rolling it into a log and slicing, or rolling and cutting into rounds.
- Lightly prick the dough with a fork to prevent puffing.
- Bake for 30–40 minutes. Shortbread should remain pale, not browned.
- Remove from oven and allow to cool completely before cutting.
Optional Traditional Touches
- Lightly sprinkle with sugar after baking
- Add 1 tablespoon cornstarch for extra tenderness
- Dip half the cookie in dark chocolate
- Add a small splash of vanilla (modern, not traditional)
Storage
Store in an airtight container for up to two weeks. Shortbread also freezes well and often tastes even better the next day.
Simple. Honest. Buttery. That’s Irish shortbread.
Safety Note: I am NOT a medical professional. Please research ingredients, check for allergies, and confirm pet safety. Use gently and at your discretion.
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