Shamrock shortbread biscuits

    1 hour 55 min

    By using cornflour and icing sugar, these easy to make shortbread biscuits have a lovely crumbly texture.

    2 people made this

    Makes: 24 biscuits

    • 100g plain flour
    • 50g cornflour
    • 1 pinch of salt
    • 60g icing sugar
    • 125g soft butter, cubed

    Prep:10min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:1hr55min 

    1. Preheat oven to 180 C / Gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. Transfer shortbread biscuits to a wire rack until completely cooled.

    Recently viewed

    Reviews & ratings
    Average global rating: