My shortbread turned out perfectly: sugary and melting. I use that Kerrygold Irish butter which tastes good and softens much more quickly then regular, stabilized American butter.
If Kerrygold is what I recall, it’s very good for you as a regular table butter. I was diagnosed with osteoporosis recently, and one of the nutrients we really need to get calcium into the right places is K2, which can be scarce in the modern diet; but some cheeses, and butter from grass-fed cows, are still good sources.
“I use that Kerrygold Irish butter”
I gotta stock up on Kerrygold when (or if) I see it on sale through out the year. My office and my kids loves shortbread and I’ve baking it for Christmas since I was in high school. Next year I want to use “real” butter.
I’m afraid I’ll like it so much I won’t want to eat the cheap stuff anymore!
I wonder what the reasons are for Kerrygold being so good. The process? What the cows eat?
I’m wondering if and when I make my own butter, if I will be disappointed or be able to emulate the good stuff…