Spicy Shortbread Shamrock

To make the savory shortbread clover, first knead all ingredients briskly in a mixing bowl or on a work surface to make the shortbread.

Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working.

Add as little flour as possible when rolling out the dough. This is best done between two baking mats or a thicker vacuum bag (or stronger plastic wrap). Before continuing to work the dough, sweep off excess flour thoroughly with a flour whisk or wider brush.

Cut out shamrocks with a cookie cutter. Bake at 165 °C hot air, 10 to 12 minutes.

Spread the cooled cookies very finely with Liptauer or a spread of your choice and decorate the savory shortbread cloverleaf with chopped pumpkin seeds, pistachios, or pesto.

Preparation Tip:

The savory shortbread shamrock makes a great snack or takeaway for New Year's Eve.

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