5 Ingredients or Fewer


August 21, 2011
4 Ratings
  • Makes 2 dozen
Author Notes

I have fond memories of these melt in your mouth shortbreads. They literally melt in your mouth, if you use the ingredients I use. Unlike domestic butter, Irish unsalted butter melts a lot faster due to the fat content.When preparing to bake, remove the butter from the fridge approximately 10 minutes before baking. This will prevent it from melting and it will cream nicely.

Rachel Gaffney

What You'll Need
  • 2 1/2 cups all purpose flour (unbleached & unbromated) flour
  • 1 cup cups Unsalted Irish butter. (Kerrygold)
  • 1/2 cup Extra fine granulated sugar
  • 1 lemon, zested
  1. Preheat Oven to 300 degrees.
  2. Line two baking sheets with parchment paper
  3. Make sure your butter is only out of the fridge for about 15 minutes before making this. In a bowl, cream together the butter & sugar. Take your time with this, cream it slowly.
  4. Using a microplane, zest a whole lemon. Add the lemon zest to the flour. Now, spill the flour and lemon zest to the mixture in a little at a time.
  5. Don't rush the dough. Let it find it's way together slowly, it will gather nicely.
  6. When it becomes a ball, topple into onto a floured surface. Roll out to about 1/4 - inch thickness, dusting the rolling pin as necessary to prevent sticking.
  7. Now use a 2 1/4 inch round fluted cutter , of course you can use whatever size you like. This dough is not one that you can rework too many times.
  8. Place the baking sheet with shortbreads in the oven and bake until shortbreads just begins to turn golden. Times will vary for different ovens but about 20 - 25 minutes.
  9. Cool them on the baking sheet for a few minutes but then lift them off the shoot and transfer to a wire cookies wrack.
  10. I also make these Butter Shortbreads with Belgian Chocolate & Ground Espresso . One of my personal favorites is 'Irish Butter Shortbreads'
Contest Entries

See what other Food52ers are saying.

  • Courtney C
    Courtney C
  • Rachel Gaffney
    Rachel Gaffney
  • Asha Sood
    Asha Sood
  • Renee B
    Renee B

5 Reviews

Asha S. October 29, 2019
This is a really good recipe. I made these using regular butterm added 1/4 cup more sugar along with some fresh chopped rosemary. I refrigerated the dough, shaped into a log, in plastic wrap, overnight. Slice and bake, can't beat that! This shortbread is worth making!!
Courtney C. August 24, 2015
This is a wonderful shortbread recipe - very easy to use and one of the first shortbread recipes that I've used where the end result was exactly what I wanted. If you've had trouble with shortbread, try these - they are quite perfect.
Renee B. December 6, 2014
These sound and look delicious, Rachel. Three questions. Would salted Kerrygold work? We have some in the refrigerator that I'd like to use. Could the dough be rolled into a log, chilled until firm then cut into 1/4" rounds for baking? Would adding a small amount of minced fresh rosemary to this recipe work? The lemon/rosemary combo appeals to me.
Rachel G. March 12, 2012
Did you use the butter I listed? The Kerrygold UNSALTED? NOT the gold foil one...thats salted.
Also, Irish butter is different to domestic butter so performs differently. This recipe is one I have perfected over 11 years and is even made commercially with this recipe! When I make mine it works very well. Crumbling is often a sign of too much flour and that you have not mixed it thoroughly enough in your mixer. Perhaps you could try those. Glad you like the flavour ...Rachel
Boofimus January 27, 2012
I just made these. The flavour is absolutely beautiful, and they are very melt-in-the-mouth, but I found the dough less workable than many shortbread doughs I've tried. I only rolled it twice and even so it was crumbling and sticking :( I also used a small cutter, and still only got a dozen biscuits (I halved the recipe). I shall be keeping this one, but may adjust it in future!