Aran Chridhe


serves 4 to 6


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.