- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (8 ounces or 1 cup) Salted Kerrygold Pure Irish Butter, at room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 large egg white
- 1/3 cup granulated sugar or coarse sugar crystals for rolling the cookie log
- Pecan halves or walnut halves (optional)
Sift flour, baking powder and salt into medium bowl and set aside. In large bowl beat butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms. Divide dough into 2 pieces; form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter. Wrap each in plastic wrap. Refrigerate about 1 hour until cold and firm, or overnight. Or freeze, wrapped securely, for up to 1 month. (Defrost in the refrigerator before slicing and baking.)
Position rack in middle of oven. Heat oven to 325° F. Line two baking sheets with parchment paper. In small bowl, use fork to beat egg white until foamy, about 30 seconds. Use pastry brush to brush each log with egg white. Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly. Use large sharp knife to cut each log into 1/4-inch-thick rounds. Place 1 inch apart on prepared baking sheets. Press nut half into each cookie before baking, if desired. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store in tightly covered container at room temperature up to 3 days. Makes 60 cookies.
Cookies:
- 1/2 cup unbleached all-purpose flour
- 1/2 cup cake flour
- 3/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (6 ounces) Kerrygold Pure Irish Butter at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Buttercream Filling:
- 1/4 cup (2 ounces) Kerrygold Unsalted Butter at room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 ounce dark bittersweet chocolate, melted (optional)
For Cookies: Position a rack in the middle of the oven. Heat oven to 300° F. Line two baking sheets with parchment paper.
In a medium bowl, sift both flours, cornstarch, baking powder and salt and set aside. In a large bowl and using an electric mixer on medium speed, beat the butter, powdered sugar and vanilla until smooth and lightened slightly in color, 1 minute. Stop the mixer and scrape the sides of the bowl as needed during the mixing. Mix in the flour mixture just until the flour is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of dough between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4-inch disks and to make an impression of the fork tines in the top of each.
Bake the cookies one sheet at a time until the tops feel firm but do not darken, about 30 minutes. The cookie bottoms will be lightly browned. Cool the cookies on the baking sheets for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
For Frosting: In a medium bowl, use a large spoon to stir the butter, powdered sugar and vanilla until smooth. Stir in melted chocolate, if desired. Turn half of the cooled cookies bottom side up. Use a thin metal spatula to spread a rounded teaspoon of filling evenly over the flat bottom of each. Gently press the flat bottom of the remaining cookies on the filling. Serve at room temperature. Cookies can be stored in a tightly covered container at room temperature for up to 5 days.
Makes 16 Sandwich Cookies.
The buttery crust makes a luscious frame for fresh raspberries.
Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
- 1 large egg yolk (reserve white)
- 3 to 5 teaspoons ice water
Filling:
- 2 cups raspberries
- 3 tablespoons sugar
- 2 teaspoons cornstarch
To Make Crust: Heat oven to 425° F. In food processor, whirl together flour and salt. Add butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.
To Fill Tart: Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.
Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream. Makes 4 to 6 servings.
- 3/4 cup Kerrygold Pure Irish Butter
- 1 cup sugar
- 2 eggs plus 1 egg yolk
- 1/3 cup each: apricot preserves and sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups flour, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (7 oz) tube pure almond paste, crumbled
- 1/2 cup sliced almonds
Apricot Brandy Sauce
- 1/4 cup Kerrygold Pure Irish Butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1/4 cup peach brandy
- 1/4 cup apricot preserves
Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices. Makes 10 servings.
Need a fast dessert? This one uses ingredients that you are likely to have on hand. Irish butter adds richness and exceptional flavor.
- 1 orange
- 3 firm-ripe bananas
- 2 to 3 cups vanilla ice cream
- 1/4 cup Kerrygold Pure Irish Butter
- 1/4 cup firmly packed brown sugar
- 1 tablespoon minced candied ginger
- 2 tablespoons orange-flavor liqueur (optional)
Grate enough peel (orange part only) from orange to make 1/2 teaspoon. Cut orange in half and ream enough juice to make 1/4 cup. Peel bananas and slice diagonally 1/2 inch thick. Scoop ice cream into 4 bowls. In large frying pan over medium heat, melt butter. Add brown sugar, orange juice, orange peel, and candied ginger. Stir until blended and bubbly. Add bananas, gently turn fruit over medium-high heat until hot and sauce bubbles, 1 to 2 minutes. Stir in liqueur, if used. Spoon hot fruit mixture evenly over ice cream. Makes 4 servings.
- Non-stick cooking spray
- 1 1/2 cups pitted dates (about 8 ounces), finely chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 8 tablespoons (1/2 package or 4 ounces) Kerrygold Pure Irish Unsalted Butter, softened
- 3 large eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Toffee Sauce
- 1 cup firmly packed brown sugar
- 1 cup heavy cream
- 4 tablespoons (2 ounces) Kerrygold Pure Irish Unsalted Butter, cut into pieces
- 1 teaspoon pure vanilla extract
- Pinch salt
- Lightly whipped heavy cream
Heat oven to 350° F. Lightly spray 9-inch springform pan with cooking spray; set aside. In bowl, combine dates, boiling water and baking soda to soften dates; let stand 30 minutes or until lukewarm.
In electric mixer bowl, beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each. Sift together flour, baking powder and salt. With spatula, gently fold in flour mixture and softened dates (including water) until just blended. Pour into prepared pan, spreading top to make even. Place on shallow baking pan; bake until top is puffed and firm to touch in the center, 45 to 55 minutes.
Cool cake in pan on wire rack for 20 minutes. If necessary, run narrow knife along side of pan to release cake; carefully remove rim of pan. Continue cooling cake until warm.
Meanwhile, combine all sauce ingredients in medium saucepan; bring to a boil. Reduce heat to low; simmer 5 minutes, without stirring. (Makes 1 2/3 cups sauce)
Cut cake into 12 wedges; spoon about 2 tablespoons warm sauce over top. Serve with lashings of cream. Makes 12 servings.
Tip: Cake and sauce may be made ahead. Cover and refrigerate sauce in microwave-safe container. To warm sauce, microwave, loosely covered, on HIGH until just warm (1 to 1 1/2 minutes), stirring partway. Stir to re-blend after heating, if sauce has separated. Serve as described above.
- 4 tablespoons Kerrygold Butter, softened, plus extra for greasing
- 10 slices good-quality white bread, crusts removed
- 7 ounces (about 1 cup) pitted dates, chopped
- 1 1/2 cups cream
- 2/3 cup milk
- 3 eggs
- 3 ounces (about 1/3 cup plus 2 tablespoons) superfine sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon light brown sugar for sprinkling
- Boozy Toffee Sauce (recipe follows)
- Softly whipped cream
Preheat oven to 350° F. Butter the bread, leaving 4 slices whole and cutting the remaining 6 slices in half to make triangles. Grease the sides and base of an 8-inch square baking dish. Place the 4 whole slices of bread buttered side up on the base of the ovenproof dish, then sprinkle the chopped dates over the top. Arrange the triangles of bread buttered side up on top to cover the dates.
Heat the cream and milk in a saucepan almost to the boil. While it heats up, whisk the eggs, sugar and vanilla in a heatproof bowl, then pour the very hot milk and cream on top, whisking as you pour. Pour this custard over the bread, and allow to soak for 20 minutes. Sprinkle brown sugar over bread. Place the baking dish in a large roasting pan and carefully pour enough hot water into the roasting pan to come halfway up the sides of the baking dish. Bake in the oven for 50 minutes to 1 hour or until the top is golden and the center just set. Serve with Boozy Toffee Sauce and some softly whipped cream.
Boozy Toffee Sauce
- 8 tablespoons Kerrygold Butter
- 8 ounces (about 1 1/4 cups) light brown sugar (or half brown and half superfine sugar)
- 1 cup cream
- 1/4 cup brandy
- 1/4 cup sweet sherry
Place the butter, sugar and cream in a saucepan and bring to the boil, stirring all the time. Boil for 4 minutes or until the sauce has thickened. Remove the pan from the heat, allow to cool for 1 minute, then add the brandy and sherry. Makes 1 3/4 cups.
Recipe from Rachel Allen
Rachel’s Baking Tips:
Try and find large, plump Medjool dates for this recipe. This recipe can be made a day ahead and then re-heated in the oven at 350° F, for 8 to 10 minutes or until hot in the center.
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 8 ounces (1 cup) cold Kerrygold Unsalted Butter, cut into 3/4-inch pieces*
- 1 teaspoon vanilla extract
Heat the oven to 300° F. Have ready a 9-inch tart pan with a removable bottom. Sift the flour, cornstarch and salt into the large bowl of an electric mixer. Add the sugar and mix on low speed just to blend the ingredients, 15 seconds. With the mixer running add the butter pieces and continue mixing until crumbs form and there is no loose flour, about 2 minutes. Add the vanilla, mixing until large clumps form that pull away from the side of the bowl, about 15 seconds.
Transfer the dough to the tart pan. Use the palm of your hand to press the dough evenly into the pan. Use a thin metal spatula to smooth the top. The dough will be 1/2 inch thick. Use a fork to prick the dough at 2-inch intervals. Use a small sharp knife to mark 12 even wedge-shaped cookies.
Bake the cookies until the top is light golden, about 1 hour. Immediately use a small sharp knife to cut completely through the marked wedges. Cool the shortbread thoroughly in the pan. Remove the sides of the pan and separate the cookies. The cookies can be stored in a tightly covered container for up to 1 week.
Makes 12 large cookies
* If using Kerrygold Salted Butter, reduce the salt to 1/8 teaspoon.
VARIATIONS: This butter shortbread lends itself to many variations:
- Sprinkle one to two tablespoons of sugar or colored sugar over the top of the dough before baking.
- Dust confectioner’s sugar over the cooled cookies.
- Press pecan halves into the dough in the pan to form a nut border before baking.
- Make a thin glaze from confectioner’s sugar and cream and drizzle it over the cooled shortbread.
- Serve wedges of this shortbread topped with whipped cream and fresh berries.
For the cake:
- 8 tablespoons Kerrygold Unsalted Butter, softened, plus extra for buttering cake tins
- Flour for dusting cake pans
- 3/4 cup sugar
- 4 eggs, separated
- 1/2 cup whole milk
- 1 teaspoon lemon extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
For the buttercream:
- 4 egg yolks
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1 1/4 cups Kerrygold Unsalted Butter, softened
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon lemon extract
To make cake, heat oven to 350° F. Butter two 8-inch round cake pans; dust with flour, tapping out excess. In electric mixer with paddle attachment or with hand mixer, beat 8 tablespoons butter and the sugar on medium speed until light. On low speed, beat in egg yolks, one at a time. Beat in milk and lemon extract; mixture may look curdled but will smooth out when flour is added. Whisk together flour, baking powder and salt. Add to butter mixture; beat on low speed just until smooth. In electric mixer with whisk attachment or with hand mixer, beat egg whites until stiff but not dry. Stir one-fourth of the egg whites into the batter; fold in remaining egg whites until no streaks remain. Spread batter in prepared pans, dividing it equally. Bake about 25 minutes or until a toothpick inserted into the cakes comes out clean. Cool in pans 5 minutes; turn out onto a rack and cool completely.
To make buttercream, lightly oil a heatproof glass measuring cup. In electric mixer with whisk attachment or with hand mixer, beat egg yolks on high speed until light. While yolks are beating, in small saucepan, heat sugar and corn syrup over medium heat, stirring constantly, until mixture comes to a full boil. Immediately pour into measuring cup. With mixer off, pour one-third of the sugar syrup onto egg yolks; beat on high speed for 5 seconds. Repeat with remaining syrup in 2 additions. Beat until cool. Add butter, a few tablespoons at a time. Add lemon juice, zest and extract, beating until smooth. If not using immediately, refrigerate buttercream in airtight container; bring to room temperature and beat until smooth before using.
To assemble cake, trim 1 cake layer so that top of layer is flat; brush off any crumbs. With metal spatula, spread a layer of butter cream on trimmed layer. Place second cake layer, rounded side up, on top of first layer. Spread buttercream on top and sides of cake. Serves eight to ten.