Ingredients
- Softened butter, measuring one cup,
- Brown sugar, also one cup fills up,
- Two cups of rye flour, grainy and fine,
- Half a cup of corn flour to combine,
- A teaspoon of colored sugar, sprinkle with care.
Step 1
Begin by preheating your oven to a cozy 300 degrees F (150 degrees C) and get your 2 8-inch cake pans ready by lining them with parchment paper.
Step 2
In a mixing bowl, combine the butter and sugar, using a wooden spoon to blend them until the mixture transforms into a soft, creamy delight. Next, gently fold in the rye and corn flours, then divide the dough into 2 portions. Press these portions evenly into the prepared cake pans, and using a fork, create delicate rows of shallow holes on the surface of each cake. For an extra touch of sweetness and color, consider sprinkling some colored sugar on top.
Step 3
Slide your cakes into the preheated oven and allow them to bake until the tops are a beautiful golden hue and the edges sport a slightly deeper shade of brown, typically around 45 minutes to an hour.
Step 4
Once out of the oven, while the shortbread is still warm, slice each cake into 8 wedges. Let them cool completely before storing them in an airtight cookie tin or a container lined with parchment or waxed paper for lasting freshness.
Extra Tips & Suggestions
- 1. Keep your wheat-free Irish shortbread fresh and crispy by storing it in an airtight container. This will help prevent moisture from seeping in and altering the texture of your delicious treat.
- 2. If you want to add a touch of elegance to your storage method, consider wrapping the shortbread in parchment paper before placing it in the container. This not only keeps it fresh but also adds a charming presentation for when you're ready to indulge.
