Making Irish Shortbread with a 7-Year-Old! | The Bigger Bolder Baking Cookbook

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla bean paste offers a richer flavor, while essence is a budget-friendly alternative.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar is often cheaper.

Preheat the oven to 300°F (150°C).

In a large bowl, cream together the softened butter and sugar with a wooden spoon until pale, light, and fluffy.

Add 1 cup of all-purpose flour and 1 cup of cornstarch to the butter mixture.

Mix very lightly until you have a smooth dough.

Grease an 8x8 baking tin using the butter wrapper, then line it with parchment paper.

Press the dough into the prepared baking tin.

Score the surface of the dough into fingers using a knife.

Prick holes in the dough with a fork to allow steam to escape during baking.

Bake in the preheated oven until lightly golden brown, checking for a firm texture underneath.

Let cool in the pan for a few minutes before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens