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Odlums Almond Shortbread

Ingredients:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Odlums Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter (softened)
  • 50g/2oz Shamrock Golden Caster Sugar

Method:

  1. Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased n8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.

 

For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.

For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

Almond Shortbread

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Posted on

Odlums Almond Shortbread

Ingredients:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Odlums Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter (softened)
  • 50g/2oz Shamrock Golden Caster Sugar

Method:

  1. Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased n8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.

 

For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.

For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

Almond Shortbread

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Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

Posted on

Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

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Odlums Almond Shortbread

Ingredients:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Odlums Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter (softened)
  • 50g/2oz Shamrock Golden Caster Sugar

Method:

  1. Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased n8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.

 

For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.

For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

Almond Shortbread

Posted on

Odlums Almond Shortbread

Ingredients:

  • 75g/3oz Odlums Cream Plain Flour
  • 25g/1oz Odlums Cornflour
  • 50g/2oz Shamrock Ground Almonds
  • 125g/4oz Butter (softened)
  • 50g/2oz Shamrock Golden Caster Sugar

Method:

  1. Preheat oven to 160°C/325°F/gas mark 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used!
  2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
  3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased n8”/20cm round. A sandwich tin may be used.
  5. Prick around top of dough with a fork.
  6. Bake for 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
  8. As soon as shortbread is cold, store in an airtight tin.

 

For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters.

For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.
Serving Suggestions

  • Enjoy with fresh cream and strawberries
  • Serve with a scoop of ice cream
  • Perfect accompaniment to a cup of tea or coffee!

Almond Shortbread

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Cinnamon Blueberry Muffins. George’s favourite

Blueberry muffins

Ingredients

  • 250g/9oz Odlums Cream Plain Flour
  • 150g/5oz Butter (melted & cooled)
  • 150g/5oz Shamrock Light Brown Sugar
  • 150ml/¼pt. Milk
  • 1 Egg
  • 1 Teaspoon Odlums Baking Powder
  • Pinch of Cinnamon
  • Pinch of Salt
  • 175g/6oz Blueberries

Method

  1. Preheat oven to 200°C/400°F/Gas 6. Put liners into muffin pan.
  2. Place the melted butter, sugar, milk and egg into a bowl and beat well until combined.
  3. In a separate bowl mix together the flour, baking powder, cinnamon and salt.
  4. Add the liquid mixture to the dry ingredients and stir until ‘just’ combined. Gently fold in the blueberries.
  5. Divide the mixture evenly between the 12 muffin cases. Bake in a central position in the oven for about 25 minutes. They are baked when risen and golden brown and springs back when gently touched with fingertip.

Cinnamon Blueberry Muffins