This website uses cookies to improve functionality and tailor your browsing experience.
If you continue to use this website, you agree to the placing of cookies on your device.
Please refer to our cookies policy contained in our Privacy Policy for more information.
Accept

Recipes

Shortbread

Ingredients
10 Portions

Plain white flour 450g

Kerrymaid soft spread 150g

Free range eggs 1

Salt pinch

Cold water

 

50 Portions

Plain white flour 2.25kg

Kerrymaid soft spread 750g

Free range eggs 2

Salt pinch

Cold water

 

100 Portions

Plain white flour 4.5kg

Kerrymaid soft spread 1.5 kg

Free range eggs 5

Salt 1 tsp

Cold water

 

Method
  1. In a planetary mixer, with the beater attachment, add the flour, salt and margarine and mix slowly until a mixture which resembles breadcrumbs is achieved
  2. In a separate bowl beat the eggs well and add to the mixer with the machine running
  3. Once the eggs are mixed slowly add the water, with the machine running, until a soft, but not dry or sticky dough is achieved DO NOT OVER MIX
  4. Wrap the mixture in cling film and chill for 1 hour, or until needed
  5. Roll out onto a surface lightly dusted with flour and use as required
Key Points
  • Similair to shortbread recipe it is best to take this pastry out of the mixer just as it starts to come together.
Allergens

Wheat, Milk, Eggs