Saturday, 16 March 2013
ST. PATRICK'S DAY SHAMROCK SHORTBREADS
180g plain flour
125g butter, cold and cubed
55g castor sugar
Preaheat your oven to 170C fan. Combine the flour and sugar in a large bowl and mix well to combine. Add the cold, cubed butter and gently rub into the flour with your fingertips until you have fine breadcrumbs. Bring the mixture together and knead lightly until it forms a ball. Roll out on a lightly floured surface until about 1/4 inch thick. Cut with a shamrock shaped cutter or cut into rounds a pastry cutter. Bake in a preheated oven at 170C for 8-14 minutes, depending on the thickness of the biscuit. They should be cooked to a light golden colour. Remove from the oven and cool on a wire rack.