The Shamrock and Peach Shaped Shortbread

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

DSC_0951Cream the butter and gradually mix in the icing sugar, plain flour, rice flour and cornstarch.

DSC_0964 DSC_0966

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.

DSC_0968Bake at 165C for about 12 minutes, until the edges of the shortbread brown.

DSC_0970This is a great cookie to serve to people who you don’t know well and don’t like their taste – everyone likes shortbread!

DSC_1242_1What’s your go-to cookie that everyone likes?



  1. Mine are Lemon Melting Moments – they are quite short but as the name suggests they melt in your mouth. I used to make them for my Dad’s lunch and his co-workers would break into his truck and steal them, that’s how much they liked them!

  2. Oh, I love shortbread. Have to try this! Pinned! Visiting from Sweet & Savoury Sunday!

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