In honor of Saint Patrick’s Day we’ve conjured up shortbread and Irish coffee. Shortbread is typically associated with Scotland. This recipe, however, calls for Irish butter and therefore qualifies as Irish shortbread!
- 2 cups unbleached all purpose flour
- ½ cup cornstarch
- ½ cup fine white sugar, plus a little extra for the top (optional)
- ¼ teaspoon salt
- 8 ounces Kerrygold Irish butter, well chilled and cubed
- 1 teaspoon vanilla extract
- Line a 9-inch cake tin or a 7×10-inch baking tin with parchment paper or non-stick aluminum foil. Set aside.
- Combine the dry ingredients in a mixing bowl and add the butter with the vanilla.
- Mix at low speed until the mixture forms clumps, which begin to come together.
- Gather the dough and press it firmly and evenly into the cake or baking tin.
- Bake at 300°F for just over 1 hour, until very lightly browned (the color of weak tea). It will be soft when removed from the oven.
- Cut into 12 equal wedges or 24 fingers. Use a fork to make three rows of tine marks on each piece of shortbread. Sprinkle a little sugar on top (optional).
- Leave to cool completely before removing from the pans and separating into biscuits.
- Store in an airtight container.
- 3 tablespoons Irish whiskey
- 1 teaspoon brown sugar
- ¾ cup hot coffee
- 3-4 tablespoons heavy whipping cream
- Mix the whiskey, sugar and coffee and pour it into the glass.
- Carefully pour the cream over the back of a well-chilled teaspoon, held just above the surface of the coffee, to form the layer of cream through which the coffee is drunk.