These tasty shamrock-shaped biscuits are perfect for St Patrick’s Day on 17th March. Make a batch and tuck in!
- 300g mature Irish farmhouse cheese such as Ardrahan or Carrigaline, finely grated
- 200g plain flour
- ½ tsp cayenne pepper
- 200g butter, diced
- 2 free-range egg yolks
- Salt and freshly ground black pepper
Preheat the oven to 180°C/gas mark 5. Lightly grease 2-3 baking sheets with butter and line with non-stick baking paper.
Mix the grated cheese, flour, cayenne pepper, ½ tsp salt and some black pepper together in a large mixing bowl. Add the butter and rub together until the mixture looks like fine breadcrumbs.
Stir in the egg yolks with a kitchen knife until the mixture comes together in a ball. Tip out onto a work surface and knead briefly until smooth. Roll out on a lightly floured surface to 5mm thick.
Using a shamrock-shaped biscuit cutter, cut out the biscuits and place them spaced a little apart on the prepared baking sheets. Re-knead and roll the trimmings once or twice to make more biscuits. Chill for at least 30 mins.
Bake for approximately 10 mins or until richly golden around the edges. Remove and leave to cool on the baking tray. Store in an airtight tin once cold.
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This is the same recipe for cheese straws so it's a really simple one to follow - and the end result looks great. Shamrock-shaped pastry cutters can easily be bought online