Recipe by COOKGIRl
Adapted from familyfun.com. The original recipe specifies store bought canned breadstick dough. Instead, I prepared a homemade unseasoned basic pizza dough. Makes 8 large shamrocks or 16 small ones. I would recommend making sixteen smaller shamrocks.
- 1 cup warm water
- 3⁄4 teaspoon salt
- 3 cups unbleached flour
- 2 tablespoons oil (we used safflower oil)
- english mixed spice (This is optional. We added 1 1/4 teaspoons see Mixed Spice - Traditional Old Fashioned English Pudding Spice)
- 2 1⁄4 teaspoons active dry yeast
- green dyed sugar
- green candy sprinkles
- green frosting
Directions See How It's Made
- DOUGH: Place ingredients in your bread machine in the order specified by your operating manual.
- Remove from bread pan and proceed with recipe.
- SHAMROCKS: Line 2 cookie sheets with parchment paper.
- Preheat oven to 400 degrees.
- First divide the dough into 8-16 pieces.
- To create the clover shape, take one piece of dough and divide into 3 sections. Set as small piece of the dough aside for the stem.
- Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2"-6" inch rope. Form the rope into a circle and pinch the ends to close. Repeat.
- Now press the three pieces together into a clover shape and pinch the ends to connect them. Roll the smaller piece of dough you set aside into a stem and attach.
- Using a wide spatula, carefully transfer the shamrocks to the baking sheet.
- Cover and place in a warm oven to rise for about 30 minutes. Tip: Although we have a proofing feature in our oven (which I used for this recipe) you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on. This will help the dough to rise a little.
- Sprinkle with green dyed sugar, green cake sprinkles, etc. Some of the shamrocks we decorated with neon gel *after* removing from the oven.
- Bake approximately 20 minutes or until the shamrocks are [lightly] browned on top and bottom. Baking time depends on the size of the pieces you make.
- Decorate with frosting or gel and set aside to cool on a wire rack.
- Yield varies depending on how much dough you have and how big the shamrocks are made. Prep time does not include preparing the dough.