Butter Selection: Use unsalted Kerrygold Irish butter or European-style butter with at least 82% fat. Regular butter can be used but will be slightly less rich in flavor.
Using Salted Butter: Add only ¼ teaspoon kosher salt or ⅛ teaspoon table salt.
Using Table Salt: Add ½ teaspoon instead of ¾ teaspoon.
Measuring the Flour: Use the dip and sweep method. This will give slightly more flour in the cup.
Make Ahead: The dough can be refrigerated for up to 2 days before baking.
Storing: Store in an airtight container for up to 10 days. Freeze for up to 2 months, defrosting before eating.
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