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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 300 degrees F (150 degrees C). Line 2 8-inch cake pans with parchment paper. | 2. Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired. | 3. Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour. | 4. Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	softened	1368.0	62.856	42.744	115.2
brown sugar	1	cup		836.0	215.798	0.264	0.0
rye flour	2	cups		832.0	175.6928	40.7296	5.6832
corn flour	1/2	cup		211.185	44.9572	4.053999999999999	2.2581
decorating sugar			colored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.