The best recipes for St. Patrick’s Day

St. Patrick’s Day is fast approaching! If you want to surprise your guests with homemade biscuits, then you’ve come to the right place! We have put together the 6 best recipes for Irish pastries for you.

The best Irish pastry recipes to sweeten St. Patrick’s Day

The 6 best recipes for Irish pastries

#1 Irish Fortune Cookies

Ingredients:

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 package instant pistachio pudding mix (100g)
• 2 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• green food coloring (optional)
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 packet of caramel chips (about 300 g)
• 1 cup chopped walnuts

Servings: 64 biscuits

Let cool on the sheet for 2 minutes, then turn out to cool completely on a wire rack

Preparation:

1. Preheat the oven to 180°. In a large bowl, cream together the butter, sugar and pudding mixture. Stir in eggs and extracts. Add food coloring if desired. Whisk together the flour and baking powder and gradually stir into the creamy mixture. Stir in chips and nuts (batter will be stiff). Scoop out the dough with a tablespoon and form into balls; place about 2 cm apart on ungreased baking sheets.
2. Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on the sheet for 2 minutes, then turn out to cool completely on a wire rack.

Notes on the recipe:
Nutritional information:

1 Cookie: 102 calories, 6g fat (3g saturated fat), 13mg cholesterol, 70mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

Irish pastries that impress with their look and taste

#2 Shamrock Cookies

Ingredients:

• 1 cup shortening
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 teaspoon peppermint extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon of salt
• green food coloring as a paste
• green colored sugar (optional)

Servings: 3 dozen

If desired, sprinkle with colored sugar

Preparation:

1. Preheat the oven to 190°. In a large bowl, cream together the shortening and powdered sugar. Stir in the egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate the dough for 1 hour or until easy to handle.
2. Roll out the dough on a lightly floured surface to a thickness of 6mm. Cut out with a lightly floured cloverleaf cookie cutter. Place biscuits 2cm apart on ungreased baking sheets. If desired, sprinkle with colored sugar.
3. Bake until edges are lightly browned, 10-12 minutes. Let cool for 1 minute before turning onto a wire rack.

Notes on the recipe:
Nutritional information:

1 biscuit: 96 calories, 6g fat (1g saturated fat), 5mg cholesterol, 68mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.

Chocolate Chip Green Cookies: The perfect dessert for St. Patrick’s Day

#3 Pistachio Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1/2 cup powdered sugar
• 2 large eggs, room temperature
• 1 teaspoon almond extract
• 1 to 3 drops of green food coloring
• 2 cups all-purpose flour
• 1 packet of instant pistachio pudding mix (100 g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup chopped pistachios or pecans
• 1/2 cup green colored sugar

Servings: 6 dozen

Let cool for 1 minute before turning onto a wire rack

Preparation:

1. In a large bowl, whisk together the butter, oil, and powdered sugar (it will clump together). Add 1 egg at a time, beating well after each addition. Stir in extract and food coloring.
2. Mix the flour, pudding mixture, baking powder, cream of tartar and salt and gradually stir into the creamy mixture. Stir in nuts. Cover and place in the fridge for 1 hour. Preheat the oven to 190°.
3. Form balls about 2 cm in diameter; roll in colored sugar. Place 5cm apart on ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Let cool for 1 minute before turning onto a wire rack. Store in an airtight container.

Notes on the recipe:
Nutritional information:

1 biscuit: 54 calories, 3g fat (1g saturated fat), 8mg cholesterol, 44mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

Foam biscuits with chocolate icing: pure enjoyment!

#4 Clover Crispies

Ingredients:

• 3 tablespoons of butter
• 4 cups large marshmallows, about 40 pieces
• 1/4 teaspoon peppermint extract
• 6 cups crispy rice flakes
• 170 g white rock candy, roughly chopped
• 4 drops green food coloring (optional)
• green sprinkles

Servings: 15 servings

Decorate with green sugar sprinkles. Leave until set.

Preparation:

1. Melt butter in a large saucepan. Add marshmallows and cook over low heat, stirring until melted. Remove from the heat and stir in the extract and muesli. Using buttered hands, press the dough into a greased, foil-lined 33 x 22 cm tin. Leave to cool completely on a wire rack.
2. Plunge onto a cutting board; Remove foil. Cut out with a cloverleaf cutter; if necessary, reshape the stem of the shamrock.
3. Melt the couverture in the microwave for 1 minute; stir. Microwave for an additional 10 to 20 second intervals, stirring, until smooth.
4. If desired, stir in food coloring. Spoon over the cookie cutters and spread evenly. Decorate with sprinkles. Leave until set.

Notes on the recipe:
Nutritional information:

1 serving: 156 calories, 5g fat (4g saturated fat), 5mg cholesterol, 71mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 1g protein.

Irish Pastry for St. Patrick’s Day: Heavenly delicious and so beautiful

#5 Minty Shamrocks with Ice Cream

Ingredients:

• 6 tablespoons butter, softened
• 3/4 cup sugar
• 1 large egg
• 1-1/2 teaspoons whole milk
• 3/4 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1/4 cup baking cocoa
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1-1/2 to 2 cups chocolate mint ice cream, softened

Servings: 6 servings

Spread 1/4 to 1/3 cup ice cream on bottom of 6 cookies, top with remaining cookies

Preparation:

1. Cream together the butter and sugar in a small bowl. Add the egg, milk and vanilla and mix well. Mix flour, cocoa, baking powder and salt; Gradually add to the cream mixture until well combined. Divide the dough into 2 portions and flatten. Cover and place in the fridge for 1 hour or until firm.
2. Preheat the oven to 180°. On a lightly floured surface, roll out the dough to a thickness of about 3mm. Cut out with a floured cloverleaf cookie cutter. Place 2 inches apart on parchment-lined baking sheets. If desired, pierce with a fork.
3. Bake for 7-10 minutes until set. Allow to cool for 2 minutes before cooling completely on a wire rack.
4. Spread 1/4 to 1/3 cup of ice cream on the bottom of 6 cookies; cover with the remaining biscuits. Arrange in a freezer container and freeze overnight.

Notes on the recipe:
Nutritional information:

1 Ice Cream Sandwich: 408 calories, 18g fat (10g saturated fat), 79mg cholesterol, 327mg sodium, 57g carbohydrate (33g sugars, 1g fiber), 6g protein.

Homemade Irish pastries decorated with white chocolate and sugar sprinkles

#6 Irish Flag Pastries

Ingredients:

• ½ cup butter, unsalted, softened, not melted
• ¼ teaspoon vanilla bean pulp
• 1 teaspoon lemon juice
• ⅓ cup powdered sugar 38 g
• 1 ¼ cup all-purpose flour 150 g
• ¼ teaspoon baking soda
• ⅛ teaspoon kosher salt or a good pinch
• 1 drop of orange or green color gel

Color the dough green, orange and white

Preparation:

1. Weigh all three batches of cookie dough into three different bowls at the same time. In a bowl, weigh the flour, salt, and baking powder and mix together with a whisk, then set aside. Place the softened butter in a food processor or hand mixer and beat until light and fluffy. Add the vanilla pulp and lemon juice and stir. Set the mixer to the lowest setting and stir the icing sugar into the butter. If it’s one of the two cookie doughs that’s turning orange or green, add the color now. Just one drop is enough, but if you want a more intense color, add two drops.
2. Divide each color in half and roll each into a log shape. Place each color side by side on a piece of cling film. Fold over one side of the plastic wrap and lift one side so you can turn it over to finish wrapping all three logs. Put the wrapped cookie dough in a mold and now you can shape it into a rectangular shape as best you can. That way, when you cut the dough, it will have even green, white (regular cookie dough color), and orange colors. Do the same with the other half of the dough. Place the dough in the refrigerator for at least an hour.
3. Preheat the oven to 180° and line 2 baking trays with parchment paper and set aside. Take one of the logs out of the fridge, cut into 6mm pieces and lay flat on the baking sheet. Place 15 pieces on a baking sheet and bake at 180° for 12-15 minutes. After baking, let them cool on the sheet for about a minute before transferring to a cooling rack.

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