Here is my recipe for shortbread hearts
 |
Recipe
125g softened butter
55g caster sugar
180g plain flour
Directions
- Beat the butter and sugar together until smooth. Give up after 5 minutes and pass to Chris to do it properly.
- Stir in the flour and work into a smooth paste. Give up after 5 minutes and pass to Chris.
- Turn out onto a floured surface and roll to 1cm thick, giving up after 10 minutes of it sticking to the worktop and rolling pin, gather it up and re-flour the surface.
- End up rolling it much thinner than intended, use a heart shaped cutter but mess up the shape by peeling the hearts off an inadequately floured surface.
- Place on a oven tray lined with baking parchment and sprinkle with icing sugar.
- Place in fridge to chill, then put into a preheated oven at 190 degrees (gas mark 5) for 15-20 minutes until lightly golden brown
- Check the biscuits after barely 15 minutes to find that they're starting to burn because they were rolled far too thin.
- Melt white chocolate over them to cover up the burnt taste and enjoy.
While we were at Tesco getting the ingredients for my shortbread hearts, we found an awesome DVD:
No comments:
Post a Comment