This is a surprisingly easy and delicious recipe from one of my favourite cookbooks, The Shamrock and Peach, Judith McLoughlin‘s fusion cookbook about the similarities between Northern Irish and southern American cooking. This is a slight twist on a well-circulated recipe in Britain and an easy cookie that pretty much everyone enjoys. One tip is that for this recipe, make sure that you buy top quality butter. In most cookies, the quality doesn’t matter so much, but shortbread is so buttery tasting, that you should buy the best. I’d recommend Kerrygold (of course, Beardy Fiance will always vouch for the Irish butter!), which I hear from Beardy Mum that you can even find in America now! The world is getting smaller, people…..
Shaped Shortbread (adapted from The Shamrock and Peach)
8 ounces good quality unsalted butter
4 ounces icing sugar
8 ounces plain flour
1 ounce rice flour
1 ounce cornflour
Flour your surface and rolling pin to roll out dough and use a cookie cutter to shape the cookie dough. Place on a greased cookie sheet.