Ingredients
Equipment
Method
Instructions
- Prep work. Preheat your oven to 300°F / 300°F / gas mark 2. Grease an 8 in x 8 in / 20 cm x 20 cm baking pan with butter and line with a piece of parchment (baking) paper, leaving a 1-in / 2.5 cm overhang on 2 sides of the pan for easy removal.
- Combine ingredients. Using a wooden spoon or an electric mixer, cream the butter and sugar until light, pale, and fluffy. Add the sifted flour and cornstarch and blend until the ingredients are combined and resemble coarse crumbs.
- Press dough into baking dish. Tip the dough mixture into the prepared baking pan. Using floured hands, firmly press the mixture into a level, compact surface.
- Prick and score. Use a sharp, pointy knife to cut the dough into fingers. Pierce the surface with the tines of a fork to keep the shortbread level.
- Bake. Bake for 35 to 45 minutes, until a light golden color and the edges begin just to turn golden.
- Let cool. Remove the shortbread from the oven and sprinkle it liberally with sugar. Let the shortbread sit in the pan for 5 to 10 minutes. Then use a very sharp knife to re-slice the previous indents.
- Cut shortbread. Carefully lift the shortbread out of the pan and let cool completely.
- Store. Store cooled Irish butter shortbread cookies in an airtight container. They will last for 7 days at room temperature or 2 weeks in the refrigerator.