February 17, 2009

Happy Valentine's Day

To celebrate Valentine's Day I'd love to share the recipe for the biscuits sold in the shop on Saturday! xoxo

Sugar and Spice Valentine's Shortbread

Makes around 40, Preparation time 25 mins, Cooking time 20mins.

This shortbread can be baked in separate batches if you don't have 3 baking trays. store them in an airtight container in a cool cupboard or in the fridge in warmer weather, for up to 3 weeks.

250g butter, cubed, at room temperature
1/2 cup CSR Soft icing mixture
2 cups plain flour
1/2 cup rice flour
3 tsp ground cinnamon
1/3 cup CSR White sugar

1. Preheat oven to 150 degrees C. Line 3 baking trays with non-stick baking paper.

2. Use electric beaters to beat the butter and icing mixture in a medium mixing bowl on low speed for 1 minute.
Increase speed to medium and beat until pale and creamy. transfer to large bowl.

3. Sift together the flours and cinnamon. Add the dry ingredients to the butter mixture in 2 batches and use a wooden spoon to mix soft dough. bring the dough together with your fingers and knead gently on a lightly floured surface until smooth. shape into a disc, wrap in glad wrap and place in fridge for 20 minutes to chill.

4. Roll out 1/2 the dough between 2 sheets of baking paper until 5mm tick. Use heart cutter (approx. 5.5cm across top of heart) to cut out shapes and place on lined trays about 1cm apart. repeat with the remaining dough. re-roll and cut out any scraps.

5. Sprinkle the hearts liberally with the white sugar and bake in pre-heated oven for 20mins or until cooked through and lightly coloured. stand on baking trays for 3 mins before transferring to wire rack to cool.

Enjoy xoxoxo

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