Tasty Christmas Chocolate Pressies `


Shortbread Base

  • 225g/8oz Odlums Cream Plain Flour
  • 200g/7oz Butter (at room temperature)
  • 50g/2oz Caster Sugar
  • 25g/1oz Shamrock Cornflour


  • 3 x 100g packets Shamrock Almond Niblets
  • 4 tablespoons Rowse Honey


  • 125g/4oz Plain Chocolate
  • 25g/1oz Margarine


  1. Pre-heat oven to 180°C/350°F/Gas 4. Lightly grease a swiss roll tin (28cm x 18cm/ 11″ x 7″). Tin could also be lined with baking parchment instead of greasing!
  2. Put butter and sugar into a large bowl and beat well. When mixture is smooth, beat in the Shamrock cornflour.
  3. Add the flour and gently stir until mixture comes together to form a dough. Transfer to a floured surface and gently knead.
  4. Press dough into the prepared tin and bake for about 15 minutes until very pale in colour. Remove from oven and allow to “stand” for about 10 minutes.
  5. Meanwhile, put the Shamrock almonds and Rowse honey into a saucepan. Place over a low heat and gently heat stirring all the time.
  6. Spread nut mixture over the shortbread and return to the oven for a further 15 minutes until almonds are golden brown.
  7. Allow mixture to “set” for about ten minutes. Cut into fingers, squares or triangles. Leave to go completely cold.
  8. Melt the chocolate and margarine together and stir to combine. Brush the chocolate along the sides of each biscuit. When chocolate is set, store in an airtight container.

Recipe Notes:

If liked, a layer of your favourite Fruitfield jam can be spread on the shortbread before spreading on the Rowse honey and Shamrock almonds.


For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book