For an even richer flavor, consider using muscovado sugar. If you don't have cake pans, you can bake this in a square baking pan and cut into squares. Feel free to experiment with other flours, such as oat flour or almond flour, for different flavor profiles. A pinch of sea salt added to the dough enhances the sweetness.
Irish Shortbread (Wheat Free Edition)
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS13
A heartwarming twist on a classic! This recipe marries the rustic charm of rye and corn flours with the comforting embrace of butter and deep brown sugar, creating a shortbread that's delightfully toasty and irresistibly rich. The deeper the hue of your sugar, the more profound the flavor experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol61 mg
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Fiber4 g
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Protein3 g
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Saturated Fat15 g
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Sodium172 mg
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Sugar28 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 300°F (150°C). Line two 8-inch round cake pans with parchment paper. (5 minutes)
02
Step
7 mins
In a large bowl, cream together the softened butter and dark brown sugar with a wooden spoon until light and fluffy. Ensure the mixture is thoroughly blended for a smooth texture. (7 minutes)
03
Step
5 mins
Gradually incorporate the rye flour and corn flour into the butter mixture, mixing until just combined. Divide the dough evenly between the two prepared cake pans. (5 minutes)
04
Step
3 mins
Press the dough firmly and evenly into the bottom of each pan. Using a fork, prick the surface of each shortbread round multiple times to prevent puffing during baking. (3 minutes)
05
Step
1 mins
If desired, sprinkle the tops of the shortbread with colored decorating sugar for a festive touch. (1 minute)
06
Step
53 mins
Bake in the preheated oven for 45 minutes to 1 hour, or until the edges are golden brown and the centers are set. (45-60 minutes)
07
Step
10 mins
Remove from the oven and let cool slightly in the pans. While still warm, cut each shortbread into 8 wedges. Transfer to a wire rack to cool completely. (10 minutes)
08
StepStore in an airtight container lined with parchment paper to maintain freshness.
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RECIPE REVIEWS
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Please Rate
Salvatore Damore
Jun 28, 2025I used coconut sugar and it was still amazing! Thank you for the recipe!
Rollin Wilkinson
Jun 9, 2025Absolutely divine! The rye flour adds such a unique, nutty flavor.
Taurean Stoltenberg
Jun 7, 2025So easy to make and the perfect treat with a cup of tea!
Katrina Kilback
Jun 1, 2025My family loved this. Will definitely make again!