Irish Shortbread with Chef Victoria Love.

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.

Welcome to the kitchen and introduce the recipe for Irish shortbread cookies.

Mention using Kerrygold Irish butter for its distinct flavor.

Explain the role of cornstarch in creating a flaky texture for the shortbread.

Prepare to measure out all ingredients using a mason jar.

Ensure the butter is at room temperature and soft enough to mix.

Paddle the softened butter until nice and soft, then add granulated sugar and powdered sugar, mixing until light and fluffy.

Combine cornstarch, all-purpose flour, and salt in a separate bowl and stir until smooth.

Scrape down the sides of the mixing bowl to incorporate all ingredients.

Prepare an 8x8 baking pan by double lining it with parchment paper in alternating directions for easy removal.

Spread the dough evenly into the prepared baking dish.

Prick the surface of the dough with a fork to create lines, but mention that for this batch, fork marks are omitted as it’s for sampling.

Note that the batter appears orange due to the Irish butter used.

Discuss a previous batch that was overbaked due to mismeasuring ingredients, particularly the butter.

Show the corrected batch and demonstrate the fork pricking technique for decoration.

Place the dough in a 300°F (150°C) oven for about 30 to 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens