Ingredients

  • 225g (8 oz) (16 tbsp) extra for greasing Kerrygold Pure Irish Salted Butter 454g
  • 100g (4 oz) (½ cup) caster sugar, extra to dredge
  • 225g (8 oz) (1 cup) plain flour, sifted, extra for dusting
  • 125g (4 ½ oz) (1 cup) cornflour, sifted
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Directions

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserves only the finest butter and with Kerrygold you’re on to a winner. Feet up, with a cup of tea and a square or  two. All in moderation, if you believe that sort of thing.
  1. Heat up the oven to 150°C (300°F), Gas Mark 2. Grease a 23cm x 33cm (9in x 13in) Swiss roll baking tin with butter. Blend the butter and caster sugar in a food processor until pale and fluffy.
  2. Add the sifted flour and cornflour and blend briefly, until thoroughly combined. Tip the mixture into the prepared baking tin and using floured hands, level the surface with a firm touch.
  3. Pierce the surface liberally with a fork but keep the surface level. Bake for 50-60 minutes but keep an eye on the oven. A uniform light golden colour is the rule of thumb. The trick is to not let it turn golden brown.
  4. Remove the shortbread from the oven and dredge generously with caster sugar. Leave for 5 minutes before transferring onto a wire rack to cool.
  5. To serve, arrange on a large plate and present it on the table to tempt guests. This shortbread also makes a perfect partner to most desserts. When you master the recipe why not gift-wrap a batch for a friend.

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