Irish Shortbread Wheat Free Edition Recipes

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IRISH SHORTBREAD (WHEAT FREE EDITION)



Irish Shortbread (Wheat Free Edition) image

A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.

Provided by Jennifer Lee Dahl

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 5

1 cup butter, softened
1 cup brown sugar
2 cups rye flour
½ cup corn flour
1 teaspoon colored decorating sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
  • Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
  • Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
  • Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 54.5 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 171.7 mg, Sugar 27.5 g

IRISH SHORTBREAD COOKIES



Irish Shortbread Cookies image

This is the most amazing shortbread ever. Flaky and rich, and very very simple; I've never had a shortbread that compares to it. Note: I use salted butter. If you use unsalted, you may want to add a pinch of salt.

Provided by Anissa Wolf

Categories     Bar Cookie

Time 2h10m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 4

1 cup salted butter
2/3 cup sugar
1/2 cup cornstarch
2 cups flour

Steps:

  • Cream butter and sugar together until light and fluffy.
  • Sift in cornstarch and flour; mix well.
  • Press into a 10 3/4 by 7 inch pan.
  • Prick all over with a fork.
  • Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
  • Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.

Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.3, Carbohydrate 38.3, Fiber 0.7, Sugar 13.4, Protein 2.8

IRISH BUTTER SHORTBREAD



Irish Butter Shortbread image

Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 3

1 cup (2 sticks) Irish unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar
2 1/2 cups all-purpose flour, plus more for work surface

Steps:

  • Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
  • Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
  • Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.

IRISH SHORTBREAD (WHEAT FREE EDITION)



Irish Shortbread (Wheat Free Edition) image

A spin on a traditional favorite, this recipe combines corn and rye flours along with butter and deep brown sugar to make a deliciously toasty, exceptionally comforting shortbread. The darker the sugar, the more rich it seems to taste.

Provided by Jennifer Lee Dahl

Categories     Irish Recipes

Time 1h35m

Yield 8

Number Of Ingredients 5

1 cup butter, softened
1 cup brown sugar
2 cups rye flour
½ cup corn flour
1 teaspoon colored decorating sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper.
  • Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
  • Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
  • Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 54.5 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 14.6 g, Sodium 171.7 mg, Sugar 27.5 g

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