Enjoy shortbread this St. Patrick's Day

Ireland’s rich pasture and lush land has made the Emerald Isle well known for its butter. In fact, butter long has been a popular export of this western European nation. The southwestern coast of Ireland has been known for producing rich and flavorful butter since the late 1700s.
Although butter is delicious in many different applications, it’s right at home in baked goods, particularly shortbread biscuits.
Shortbread is commonly eaten in Ireland and in neighboring Scotland, where this recipe originated. For a tasty St. Patrick’s Day dessert, try this recipe for “Shortbread Dips” from “The Hebridean Baker” (Sourcebooks) by Coinneach MacLeod.
SHORTBREAD DIPS
10½ ounces soft butter
4½ ounces golden caster sugar
10½ ounces plain flour [all-purpose]
1¾ ounces corn flour [cornstarch]
½ tsp. fine sea salt
5 ounces dark chocolate
5 ounces white chocolate
2 Tbsp. chopped pistachios
2 Tbsp. freeze-dried raspberries
Preheat oven to 340 F. Grease an 8-inch square baking tin and line the base and sides with baking parchment.
Cream butter and sugar in a bowl until pale and fluffy.
Add in both flours plus sea salt and stir until it begins to come together. Make sure not to overwork the dough.
Bring the dough together with your hands and press the mixture into the prepared tin. Flatten the surface of the shortbread with the back of a spoon and use a fork to prick marks along the length of the fingers.
Bake for 45 minutes until pale golden. Remove from oven and, with a knife, mark lines where you are going to cut the shortbread. Leave to cool in the tin. Once cool, cut and remove from tin.
Melt dark and white chocolate separately in heatproof bowls set over a pan of gently simmering water. Take each of your shortbread fingers and use a teaspoon to coat one-third with the chocolate. Sprinkle pistachios or freeze-dried raspberries over the chocolate end and allow to set. Serve with a hot cuppa, or they will keep in an airtight container for up to four days.
St. Patrick’s Day idea: Use green sprinkles in lieu of raspberries on the ends of the other biscuits for some extra green flare. Serve with Irish coffee or hot chocolate spiked with Irish Cream liqueur.
Note: Caster sugar is finely ground granulated sugar. Its texture falls between granulated sugar and confectioner’s sugar. If you can’t find caster sugar, use a spice grinder or food processor to grind granulated sugar up to a finer texture.
Makes a dozen