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 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

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

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

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!

http://odlums.ie/recipes/almond-shortbread/

Time to start thinking about Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 175g/6oz Shamrock Light Brown Sugar
  • 175g/6oz Margarine
  • 3 Eggs (lightly beaten)
  • 1 teaspoon Mixed Spice
  • 500g packet Shamrock Luxury Fruit Mix
  • 1 Apple (grated)
  • 100g packet Shamrock Ground Almonds
  • 175g/6oz Breadcrumbs
  • 1 bottle Stout (1/2 pint)

How to:

  1. Cream margarine and sugar until light and fluffy.
  2. Add the lightly beaten eggs and mix well.
  3. Stir in the sieved flour and mixed spice.
  4. Next add the fruit mix, grated apple and ground almonds. Mix well.
  5. Finally, add the breadcrumbs and bottle of stout.
  6. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

  1. Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
  2. Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

 

For more great Christmas Recipes from Odlums tryour Classic Christmas Recipes book

Time to start thinking about Odlums Christmas Plum Pudding (Light Recipe)

Christmas Plum Pudding (Light Recipe)

CategoryChristmas

Cook Time5 hours

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 175g/6oz Shamrock Light Brown Sugar
  • 175g/6oz Margarine
  • 3 Eggs (lightly beaten)
  • 1 teaspoon Mixed Spice
  • 500g packet Shamrock Luxury Fruit Mix
  • 1 Apple (grated)
  • 100g packet Shamrock Ground Almonds
  • 175g/6oz Breadcrumbs
  • 1 bottle Stout (1/2 pint)

How to:

  1. Cream margarine and sugar until light and fluffy.
  2. Add the lightly beaten eggs and mix well.
  3. Stir in the sieved flour and mixed spice.
  4. Next add the fruit mix, grated apple and ground almonds. Mix well.
  5. Finally, add the breadcrumbs and bottle of stout.
  6. Stir well, cover and leave to stand overnight. Transfer to a 3 pint greased pudding bowl. Steam for 5 hours.

To steam pudding in oven:

  1. Put two long strips of tin foil crosswise on work top or table. Place roasting tin on foil. Sit pudding bowl into the tin and fill with boiling water to within 1″ of top of tin. Then bring tin foil around to form a parcel, which should be airtight to prevent any steam escaping.
  2. Place in preheated oven at 150°C/300°F/Gas 2 for the same length of time as above. There is no need to top up with water during cooking.

Recipe Notes:

The quantities may be doubled if more than one pudding is required.

 

For more great Christmas Recipes from Odlums tryour Classic Christmas Recipes book