Today I continued on my St Patrick's day buzz and used our large shamrock cookie cutter to theme a quick but effective savoury snack. Gotta love no-bake, no-fuss options that taste this good.
Savoury Shamrock Stack (serves 6+)
2 packs store-bought spinach flavoured wraps (down the bread aisle)
1 packet of baby rocket leaves (or a large bowlful from your summer garden)
1 packet of onion soup mix
250g pot sour creme
1 cup mayonnaise
100g pottle of pesto
Combine sour creme, mayo and onion soup mix and chill in advance.
Check that you will fit two shamrocks out of each wrap then cut in half. The spinach tortillas are greener on one side and browner on the other, so be sure to reserve some nice bright green for the tops. Spread one side with 1 desert spoon of creamy mixture and 1 teaspoon of pesto on the other. These will act as the 'glue' to hold the wraps and rocket together. Fill with a generous handful of rocket (removing any excessive rocket stems) and invert the lid. You can continue building upwards and make your stacks 3 or 4 or 5 or even 6 stacks high, alternating the layers.
Working on a hard surface like a clean bench top, press the large shamrock cookie cutter through your layers. Simply press the stack out of the cutter gently onto your serving dish to reveal the beauty. You can see how cleanly the cutter slices through the rocket and wraps to make a restaurant-looking item.
This tasty St Paddys day snack goes well with a Guiness and would be great as a picnic meal shared outside.
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