irish butter shortbreads with lemon zest


Makes  2 dozen
  • 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'