Irish Shortbread

Ingredients

• 113 g (4 ounces; 1 stick)butter
• 50 g (1/4 cup); reserve 1 tablespoon for sprinkling over the baked shortbreadfine caster sugar
• 15 g (2 tablespoons)icing sugar
• 0.6 g (1/8 teaspoon)salt
• 180 g (1 1/2 cups)plain flour
• 8 g (1 tablespoon)cornflour
• For greasing the baking panbutter

Instructions

1. 1

   Cream the butter

   Preheat the oven to 150°C (300°F). Using an electric mixer, cream the butter with the sugars and salt until light and fluffy.

2. 2

   Make the dough

   Sift the cornflour and plain flour together. Add them to the butter mixture and combine to make a soft dough.

3. 3

   Shape and mark

   Press the dough into a greased 18 cm (7-inch) round springform tin. Remove the sides and lightly flatten the top with a rolling pin. Press the dough’s outer edge with a fork, prick the surface in evenly spaced circles with a cocktail stick, then mark it with a knife into 8 equal triangular sections.

4. 4

   Bake the shortbread

   Replace the sides of the springform tin. Bake at 150°C (300°F) for 20 minutes, then reduce the oven to 135°C (275°F) and bake for a further 15 minutes.

5. 5

   Cool and cut

   Take the shortbread out of the oven and leave it in the tin for 10 minutes. Transfer it to a wire rack to cool completely, then cut it into triangles to serve.

What is Irish shortbread?

Shortbread is a traditional British biscuit made from a simple dough rich in butter. It is especially associated with Scotland, while this Irish-style version shares the same tender, crumbly character.

Petticoat Tails is a name often used for shortbread baked as a round and divided into wedges. Here, the flour and cornflour help give the biscuits a fine, delicate texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 3g protein, 27g carbs, 12g fat.

The flour and sugars provide most of the carbohydrate, while butter contributes most of the fat; the small amount of protein comes mainly from the flour and butter. Serve a wedge with fruit or unsweetened tea, and adjust the portion to suit the rest of the plate.

Why use two sugars?

Caster sugar: its fine grains blend readily into the butter, helping make a smooth dough.

Icing sugar: this adds another fine-textured element to the mixture. Keep back the tablespoon of caster sugar for sprinkling over the baked shortbread.

Getting the dough ready

Sifted flour: combining the plain flour and cornflour before adding them helps distribute the cornflour evenly.

Gentle mixing: stop once the ingredients come together into a soft dough. Press it into the tin rather than kneading it.

Marking the round

Even wedges: divide the round into 8 triangular sections with shallow knife marks before baking, so the portions are easy to identify later.

Pricked surface: space the fork or cocktail-stick marks evenly across the dough, following the pattern in the method. Keep the marks shallow and avoid cutting all the way through.

How to judge doneness

Low heat: the two-stage bake starts at 150°C and finishes at 135°C. Use the stated baking times, reducing the temperature after the first 20 minutes.

Cooling matters: the shortbread is fragile when hot. Let it stand in the tin for 10 minutes, then cool it fully on a rack before cutting into wedges.

Serving the wedges

Serve the triangles with tea or coffee, or alongside fresh fruit for a simple contrast to their buttery richness.

A light dusting or sprinkle of the reserved caster sugar is enough to finish the top; the shortbread is also enjoyable plain.

Recipe notes & tips

• Grease the springform tin so the baked round releases more easily.
• Use fine caster sugar in the dough for an even, smooth mixture.
• Press the dough into the tin evenly so the round bakes at a consistent rate.
• Mark the wedges before baking to make portioning neater.
• Let the shortbread cool completely before cutting to reduce crumbling.

Variations

• Citrus zest: mix a little finely grated lemon zest into the creamed butter for a fragrant note.
• Vanilla: add a small splash of vanilla extract while creaming the butter and sugars.
• Chocolate dip: dip the cooled wedge tips in melted chocolate and leave them to set.
• Spiced sugar: use a pinch of cinnamon in the dough for a gentle warming flavour.

Common mistakes to avoid

• Overmixing the dough: stop as soon as it comes together to help keep the shortbread tender.
• Uneven thickness: press the dough level in the tin so thinner areas do not bake faster.
• Deep wedge cuts: score the sections lightly before baking rather than cutting through the raw dough.
• Skipping the temperature reduction: lower the oven to 135°C after 20 minutes as directed.
• Cutting while hot: cool the shortbread fully on a rack first so the wedges are less likely to break.

How to store

Once fully cool, store the shortbread in an airtight container at room temperature for up to a week. It is best served at room temperature; if needed, warm it briefly in a low oven.

Frequently asked questions