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Kerrygold Australia

Kerrygold Australia

Irish Craftsmanship Exceptional Taste

  • Kerrygold are proud to say that our products that are only produced from grass-fed cows as opposed to grain fed.
  • Milk from cows that are grass-fed is naturally rich in beta carotene.
  • This gives the butter and cheese their traditional rich golden colour, superior NATURAL spreadabilty and a unique creamy taste.
    Kerrygold Product Range:
  • Pure Butter Unsalted 250g
  • Pure Butter Salted 250g
  • Spreadable Butter Unsalted 250g
  • Spreadable Butter Salted 250g
  • Dubliner Cheese 200g
  • Extra Mature Cheddar 200g
  • Vintage Cheddar 200g
  • Butter is one of the most versatile cooking ingredients
  • It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying

Here is a recipe for Kerrygold Raspberry Shortcake…

Kerrygold Recipe

  • 225g (8oz) (1 cup) raspberries
  • For the shortbread biscuits:
  • 150g (5oz) (10 tbsp) Kerrygold butter, diced at room temperature, extra for greasing
  • 75g (3oz) (¾ cup) icing sugar, extra to decorate
  • 275g (10oz) (1⅔ cups) plain flour
  • 140g (4½oz) (1 cup) cornflour
  • For the pastry cream:
  • 150ml (¼ pint) (¾ cup) milk
  • ½ vanilla pod, split in half and seeds scraped out
  • 2 egg yolks
  • 2 tbsp caster sugar
  • 1 tbsp plain flour
  • 15g (½oz) (1 tbsp) Kerrygold butter fresh tiny mint sprigs, to decorate
  • To make the shortbread, place the butter and icing sugar in a bowl and then sift over the flour and
  • cornflour. Using a hand held electric mixer, beat until you have achieved a smooth dough, adding a tablespoon of cold water to help bring the mixture together if needed. Cover with clingfilm. Place in fridge to rest for at least one hour and preferably overnight.
  • Roll out the shortbread on a lightly floured work surface until 3mm (⅛in) thick. Cut out 16 discs using a 10cm (4in) fluted cutter. Place on a greased
  • baking sheet. Leave to rest again in the fridge for 10 minutes.
  • Preheat the oven to 180°C (350°F), Gas mark 4. Bake the shortbread biscuits for 10-12 minutes or until golden brown. Transfer to a wire rack to cool.
  • To make the pastry cream, place the milk in pan with vanilla pod and seeds. Bring to the boil and remove from the heat. Meanwhile, using a hand
  • held electric mixer, beat the yolks in a bowl with the sugar and flour until thick and pale and leaving a trail. Remove the vanilla pod and reserve to use in another recipe. Carefully pour the heated milk onto the egg yolk mixture, stirring to combine. Transfer to a clean pan and cook over a very low heat for 2-3 minutes until very thick, stirring continuously.
  • Do not allow to boil or it will curdle. Pour into a clean bowl and place a piece of clingfilm on the surface. Leave to cool a little, then uncover and rub the top with the 1 tablespoon of butter to prevent a skin forming. Leave to cool completely and then cover again with clingfilm and chill until needed.
  • To assemble, preheat the oven to 180°C (350°F),Gas mark 4. Place one of the shortbread biscuits on a baking sheet lined with parchment paper and spoon a tablespoon of pastry cream into the centre and arrange some raspberries around the edge. Top with another shortbread biscuit and repeat the cream and raspberry layer. Finish with a third shortbread biscuit and dust liberally with icing sugar. Repeat with the remaining ingredients to make 6 shortcake stacks in total, reserving six raspberries for decoration. Pop into the oven for 3-4 minutes to just warm through.
  • To serve, remove the warm shortcake stacks from oven and add one to each plate, then decorate with the rest of the raspberries, a dusting of icing sugar and the mint sprigs