Irish Shortbread
Ingredients
-
1 ¼
cups
all-purpose flour
-
½
cup
corn starch
-
¼
teaspoon
fine sea salt
-
½
cup
sugar
-
8
ounces
best-quality salted butter, cubed and chilled
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 300ºF (150ºC).
- Lightly butter a 9-inch tart ring or springform pan.
- Whisk together the flour, corn starch, salt, and sugar in a mixing bowl.
- Add the butter and mix on low speed until the mixture starts to clump together.
- Add the vanilla and continue mixing until the dough forms solid clumps.
- Press the dough evenly into the tart pan using your hand or the bottom of a glass.
- Score the shortbread into twelve wedges and prick each wedge with a fork.
- Bake for 45 to 55 minutes, or until the top is light golden brown.
- Remove from the oven and cut through the dough into wedges while still warm. Let cool completely in the pan before removing.
Nutrition Facts (estimated)
Servings
12 wedges
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
100mg
Cholesterol
40mg
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