Shamrock shortbread biscuits
(1)
1 hour 55 min
By using cornflour and icing sugar, these easy to make shortbread biscuits have a lovely crumbly texture.
Bibus
2 people made this
Ingredients
Makes: 24 biscuits
- 100g plain flour
- 50g cornflour
- 1 pinch of salt
- 60g icing sugar
- 125g soft butter, cubed
Method
Prep:10min ›
Cook:45min ›
Extra time:1hr chilling ›
Ready in:1hr55min
- Preheat oven to 180 C / Gas 4.
- Combine flour, cornflour, salt and icing sugar together in a bowl; rub in butter until mixture is combined and comes together in a ball. Wrap shortbread dough in clingfilm and store in fridge for 1 hour.
- Press dough out on a very lightly floured work surface to about 5mm thick; stamp out biscuits with a shamrock-shaped cookie cutter and place on an ungreased baking tray.
- Bake biscuits in preheated oven for 10 minutes, or until they start to brown. Lower oven temperature to 120 C / Gas ½; continue to cook for a further 30 minutes.
- Transfer shortbread biscuits to a wire rack until completely cooled.
