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Irish Shortbread Cookies

Irish Shortbread Cookies

Irish Shortbread Cookies

This easy recipe will show you how to make some Irish shortbread cookies. These are so easy to make and go very well with your afternoon tea or morning elevenses.


Shortbread is traditionally a Scottish biscuit. It is produced in large numbers in the UK and exported all over the globe, most often in tins with some sort of Scottish tartan on the outside.

irish shortbread fingers


In fact, there was a bit of an uproar a few years ago when Walkers, one of the large producers, starting selling one of its shortbread products abroad with the Union Jack flag instead of the Scottish saltire. This did not go down well with their loyal Scottish customers and they had no choice but to change it back to a tartan packaging!

However, butter shortbread is actually made and consumed all over Britain and Ireland. In this recipe, I have used all Irish ingredients, Irish butter and flour, and I made them in Ireland, which I reckon, makes them Irish shortbread 🙂 


Irish Shortbread Cookies


Shortbread is rich in butter and sugar and probably not the food you would want to eat if you are on a diet – but I suppose that is why it tastes so good! All the good stuff tends to be less than healthy.

But sometimes we all need a treat, even just to keep us going until the next hot meal.

shortbread recipe


How to cut shortbread?

These biscuits can be shaped any way you like, but the traditional way is to cut into fingers or rounds. You may want to experiment with different thicknesses until you have perfected them, but beware, they are quite crumbly.

shortbread recipe


Sprinkling the cookies with sugar is not really essential but I think it does make them look better (as well as adding even more calories !)

I hope you enjoy this little snack and look forward to hearing how you get on. Leave feedback in the comments section below!

How to make Irish Shortbread cookies

irish shortbread cookies

Irish Shortbread Cookies

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These crumbly buttery shortbread cookies will go down very well at tea time with a nice cup of tea.


  • 200g plain flour
  • 200g salted Irish butter
  • 80g cornflour (corn starch)
  • 80g caster sugar (and some extra to sprinkle)


  1. Pre-eat the oven to 160C and prepare a suitably sized baking tin by buttering and lining with a thin layer of flour. Use some parchment paper or baking sheet if you prefer.
  2. Soften the butter first (if it has come out of the fridge just put it into the microwave for 30 seconds).
  3. Mix the butter and sugar together. Using a mixer makes this a lot easier.
  4. Slowly add the cornflour and plain flour and mix to form the cookie dough.
  5. Put the dough into your baking tin and press it flat. The dough is quite malleable and will keep its shape well. Pattern the top with a fork before cooking and roll flat with a rolling pin if necessary.
  6. Place in the middle shelf of the oven and bake for about 30 minutes, or until very slightly browned on the outside.
  7. Remove from oven and allow to cool for 5 minutes. Sprinkle with caster sugar after 5 minutes.
  8. Then cut out the shapes you want for your cookies (fingers or rounds).
  9. Allow to completely cool fully before separating the cookies from each other.


Serve up with a nice cup of tea.

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