Aran Chridhe
(Shortbread)
serves 4 to 6
(Shortbread)| 230g soft butter | Cream thoroughly together until the sugar is dissolved in the butter and no graininess remains. (If your butter is hard, microwave it for a minute or two on the lowest possible setting. If you have no berry sugar, crush granulated sugar in a stone mortar with a stone pestle to obtain a finer grain, or use icing sugar) |
| 115g castor sugar (berry sugar) | |
| 255g weak flour (cake flour) | Knead in until fully absorbed. Substitute corn flour or rice flour for a gluten-free shortbread. Continue kneading until dough stays together. |
| Divide the dough into two 300g balls. Press each ball into a clay baking mould. Spread flat, pressing it firmly into the pattern of the mould. Prick the cake all over with a fork at about 12mm intervals. Bake at 325F for 40 minutes. | |