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Prep Time
20 Minutes
Cooking Time
10 Minutes
Serves
6-8 People
Ingredients
- Â 250g Odlums Cream Flour
- Pinch of Salt
- 200g Kerrygold Butter
- 170g Icing Sugar
- 2 large free-range egg yolks
- 1 Lemon juice and rind
Method
Our Head Chef Jenny Flynn always uses this recipe for all biscuits made in-house and adds different flavours as desired. These shortbread cookies are served with all teas and coffee in the hotel and are a nice treat when staying with us.
- Sift the flour onto a worktop and make a well in the centre.
- Dice the butter, place it into the well and work with your fingertips until very soft.
- Sift the icing sugar onto the butter, add salt, and work into the butter & icing sugar mix.
- Add egg yolks into the mixture with rind and lemon juice and mix well.
- Gradually draw in the flour and mix until a soft dough is formed.
- Wrap the dough in greaseproof paper or cling film and allow it to rest in the fridge.
- Remove from fridge, roll out, and cut as required.
- Bake in a pre-heated oven at 180 degrees Celcius for 8-10 minutes.
- Sprinkle with castor sugar and serve
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