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Description
Festive shamrock-shaped cookies layered with smooth buttercream and dipped in rich IRCA coating. Finished with sparkling green sugar crystals for the perfect St. Patrick’s Day treat.
Ingredients
Method
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Add 400g butter and 10g matcha powder to 1kg shortbread mix. Beat slowly until a stiff dough forms.
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Roll out on a floured surface to 10mm thickness. Cut out large shamrocks, and with half of them use a smaller shamrock cutter to remove the centres. For the rainbow cookies, use a rainbow cutter. Ensure you have even numbers for sandwiching.
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Bake at 170°C for 35 minutes.
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Remove from the oven and allow to cool completely.
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Melt the Coverdecor and colour it green.
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Dip the shamrock cookies with cut-outs into the Coverdecor and allow to set.
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Pipe white buttercream onto the whole shamrock cookies, sandwich with the cut-out cookies, and fill the centre with green sugar crystals.
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For the rainbow cookies, colour five portions of buttercream with different food colourings and place them together into one piping bag to create a swirl effect.
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Pipe onto the rainbow-shaped cookies and finish by piping white buttercream clouds on top.
