This Irish Shortbread cookie recipe is so easy to make – and also the best tasting. But there are a few secrets that you need to know.
True to the Master Pantry philosophy, this recipe uses ingredients that are both high quality and responsibly sourced. Organic butter, sustainably grown flour, and thoughtfully harvested sugar form the base.
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Estimated reading time: 5 minutes
Table of contents
Shortbread Cookies for St. Patrick’s Day
We made Irish shortbread for St. Patrick’s day, served on Irish Belleek china with Assam tea, a tea commonly served in Ireland. The perfect thing for catching a leprechaun.
Irish Shortbread is a type of biscuit originating from the Scotland that has become popular around the world. It is made up of three simple ingredients; butter, flour, and sugar. The combination of these ingredients produces a soft, crumbly textured biscuit that melts in your mouth. The history of Irish Shortbread dates back to the 12th century as a type of bread-like cake. During the 13th century it began to be cut into triangular shaped pieces and eventually evolved into the finger shaped design we are familiar with today. Irish Shortbread is widely enjoyed during the Christmas holiday season and is often handmade as part of traditional holiday baking. In Ireland it has become a popular treat during special occasions like Christmas and St. Patrick’s Day.
This is a popular cookie in England, Scotland and Ireland. In Ireland, there is a version called Petticoat Tails that are named this because they are baked in a circle and look like a petticoat when a wedge is cut from the circle. We used a tart pan to achieve the scalloped edges of the cookies so they would look like petticoats.
Making the Best Shortbread Cookie Recipe
Shortbread requires only a few ingredients and comes together in minutes, so it is really easy to make. But the method and ingredients are a bit different from cookies that start by creaming butter and sugar together. They are made using what is called a “reverse creaming” method, and then baked in a round pan on a lower temperature for a long time.
- Use the best Ingredients – we list the brands in the recipe for a reason.
- Corn starch is added because it decreases the amount of protein in the dry ingredients and makes the cookies more tender.
- They are made using a method similar to making a pie crust, also called a reverse creaming method – the dry ingredients are mixed together and then the butter is added cold.
- Measure all the ingredients by weight – it’s more accurate and much easier.
- Use a tart pan with a removable bottom to give the cookies shape and make it easier to remove them from the pan once they are cooled.
- Use a cake pan to flatten the cookies before baking.
- Remove the center by placing a cookie cutter in the center and poke holes in them to let them bake more evenly.
- Bake the cookies for a longer time at a lower temperature, just until they start to brown.
- Allow them to cool completely before unmolding them.
Ingredients
Using the best ingredients creates the best cookies. I name the brands I use in the recipe, so there is no guessing. There is a detailed explanation for why I use each brand on the “quality brands” page.
- All-Purpose Flour – King Arthur Organic All-Purpose flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Sugar – Wholesome regenerative organic sugar produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution, climate change, and is also a major cause of the destruction of the rain forest.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Salt – Diamond Kosher tastes cleaner and measures differently.
My decades in agriculture taught me how food is grown, processed, and evaluated — insights I use to create reliable recipes with exceptional flavor.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
- 1 food processor
- 1 food scale
- 1 tart pan with removable bottom 8 or 9 inch, but adjust the baking time – We used an 8 inch pan
- 1 parchment paper
- 1 cake pan
- 1 skewer
- 1 2 inch round cookie cutter
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 250 grams King Arthur unbleached all-purpose flour
- 40 grams cornstarch
- 150 grams Wholesome regenerative organic sugar ground superfine in a food processor for one minute
- ¼ teaspoon Diamond Crystal kosher salt
- 225 grams Horizon butter
Instructions
- Preheat the oven to 400°.
- Place the mixing bowl on the scale and measure in the flour, corn starch, superfine sugar (see ingredients note), and salt by zeroing the scale after each ingredient is measured. Stir to mix.
- Cut up the cold butter into cubes about 1/2 inch in size.
- Stir the cold butter into the flour mixture.
- Using the stand mixer with the paddle attachment, mix on low speed for about 4 minutes, until the mixture looks like crumbs. Check for any remaining large pieces of butter and rub them together with your fingers to break them up.
- Spread half the mixture into the tart pan. Using the bottom of the cake pan, press the mixture flat.
- Spread the rest of the mixture into the pan. Using the bottom of the cake pan, flatten the mixture. Using the back of a fork, press the mixture around the edges into the scallops of the pan, keeping the dough as flat as possible. The fork will also add to the "petticoat" look.
- Place the cookie cutter in the center, pushing it to the bottom.
- Lower the oven temperature to 300°, and place the tart pan on a cookie sheet and into the oven.
- After 20 minutes, remove the tart pan from the oven. Leave the cookie cutter in place, but remove the dough in the center. Use a sharp knife to score the round into 8 equal sized cookies. Use the skewer to carefully poke holes in each cookie.
- Return the pan to the oven and bake for 30- 40 more minutes. The cookies should be just lightly browning.
- Remove from the oven and set on a rack to cool completely.
- Check that the cookies are pulling away from the tart pan and remove the ring and the cookie cutter.
- Use a sharp knife to cut the cookies apart where they were scored.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen. Featured on various publications.