Shamrock Sugar Biscuits

Ingredients:

For the Biscuit (Cookie) Dough:
300g plain flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp freshly-grated nutmeg
200g butter, softened
200g icing sugar
1 egg
2 tsp vanilla extract

For the Emerald Isle Icing:
65g icing sugar
3 tsp milk (about)
green food colouring (as needed)
green sprinkles, to decorate (optional)

Method:

Mix together the flour, baking soda, cream of tartar and nutmeg in a bowl, then set aside.

Cream together the butter and sugar in a large bowl until pale and fluffy. Add the egg and vanilla, beating thoroughly to combine. Gradually stir in the flour mixture, combining the ingredients until they come together as a dough.

Cover in clingfilm (plastic wrap) and chill in the refrigerator for 60 minutes.

Once chilled, turn the dough onto a lightly-floured work surface and roll out to 3mm thick. Cut the dough into shamrock shapes, either with a pastry cutter, or using a template and a sharp knife. Place the biscuits on baking trays then transfer to an oven pre-heated to 180°C and bake for about 8 minutes, or until lightly browned. Allow to cool on the baking trays for 1 minute, then transfer to a wire rack and set aside to cool completely.

For the icing, mix together the milk and green food colouring. Now slowly begin working in the icing sugar, stirring until the mixture is smooth and evenly coloured.

To decorate, either cover the surface with the green icing, or make a white icing, cover the biscuits with this, allow to set then place the green icing on top, but leaving a 5mm border. Alternatively cover with green or white icing, allow to dry slightly then decorate with green sprinkles.

Find more St Patrick's Day Recipes Here.