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.
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I should have read the other reviews. It really needs salt. It took much longer for the cookies to bake than stated in the recipe. I made two batches to take to a St. Paddy's party and am disappointed.
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.