"Real" shortbread is typically made with a little rice flour, which gives it that dry and delicate crunch. Instead of seeking rice flour, you can get an excellent result by using cornstarch to help achieve the classic texture. Sprinkle on a little green sanding sugar to celebrate "the day that's in it," as the Irish say.
The Irish often use self-rising flour for baking, although it's much less common in the US. If you're following a recipe from an Irish book or site that calls for self-rising flour, many American substitution charts will tell you to substitute 1 cup all-purpose flour plus 1 teaspoon baking powder. Do not do this! It's far too much baking powder and you'll end up with a cake or biscuits that taste like salty aluminum. A far better proportion is 1 teaspoon baking powder for every 2 cups of all-purpose flour.
Recipe information
Yield
Makes 1 8-inch round
Ingredients
Preparation
Step 1
1 Preheat the oven to 325°F and lightly grease an 8-inch round cake tin.
Step 2
2 Put the butter in a medium bowl and use a hand mixer to beat until smooth. Add the remaining ingredients and mix to combine. Press into the bottom of the prepared pan, smoothing the surface with your fingertips, and chill for 10 minutes in the refrigerator.
Step 3
3 Sprinkle generously with the green sugar and bake for 15 minutes, until just turning golden brown. While still warm, cut into 16 wedges with the tip of a paring knife. Let cool completely before removing from pan.
Recipe notes
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