Irish Shortbread
Martha chats with guests Rosemarie DeWitt and Jim "Figgy" Noonan. Then, Rachel Gaffney shares her recipe for traditional Irish shortbread.
Irish Butter Shortbread
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Irish Shortbread
Martha chats with guests Rosemarie DeWitt and Jim "Figgy" Noonan. Then, Rachel...
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The Martha Stewart Show, March 2010
- Yield Makes about 3 dozen
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Ingredients
- 1 cup (2 sticks) Irish unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 2 1/2 cups all-purpose flour, plus more for work surface
Directions
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Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
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Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
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Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
Cook's Note
Due to its high fat content, Irish butter only needs a few minutes to come to room temperature. It is best when used 15 minutes after removing from the refrigerator.
In Ireland we have a particular a fondness of salted butter rather than unsalted. It is certainly used in home baking more frequently. Though, of course, either can be (and is) used, quite a different flavour is produced when using either salted or unsalted. I think salted is probably a more traditional Irish ingredient though.
I'm surprised that it doesn't use any salt to balance out the flavors. Is it possible that it was forgotten?
Rachel Gaffney is charming and her shortbread is the best!
These are wonderful Rachel...what else do you make!!!!!
On the show she said it should definitely be 1/8" thickness, and that the disc of dough should be chilled before rolling out. She also said that the cookies should be the same color coming out of the oven as they were going in.