Next Monday it will be Valentine’s day and now I’m a food blogger I thought I better treat my husband to something homemade and something sweet. I wanted to use a recipe I blogged about for my sister-in-law’s baby shower, Fiona Cairns’ shortbread. This recipe is great to use with cookie cutters. Often I find an ordinary recipe for using cookie cutters is a bit boring but using shortbread, which cuts out well, is a good alternative. Today I experimented and tried to make some chocolate shortbread. Decorate the biscuits anyway you like, sometimes I use a piping bag with the smallest nozzle to decorate using icing in detail. The shaped shortbread would be a lovely accompaniment to a dessert served for a Valentine’s meal or pop into a cellophane bag to give as a professional looking gift.
These biscuits are ideal for kids to make and give as gifts. My son decorated the shortbread in my photos and gave them to his grandparents this week as an early Valentine’s gift, how cute would was that!?! I made the biscuits myself and he decorated them with the icing and sprinkles. Older children could make and decorate the biscuits so this recipe is really flexible for using with kids of all ages.
A top tip for giving biscuits as a gift is to save the clear wrapper that blank birthday cards often come in and I reuse these wrappers if I give biscuits as a gift – they look really nice in the clear plastic wrapping.
- 250g baking margarine
- 100g caster sugar, sifted
- 250g plain flour, sifted
- 125g cornflour, sifted
- 15g cocoa powder
- 1/4 tsp vanilla essence
- Cream together margarine and sugar.
- Sift together plain flour, cornflour and cocoa powder.
- Gradually add the flour mixture to the butter and sugar, mix thoroughly each time.
- Add vanilla essence.
- Sprinkle a clean surface with flour and roll the mixture into a ball, wrap in clingfilm and chill for 30 mins.
- Place dough on your clean floured surface and roll out to approx 1cm thickness. Use cookie cutters to make your choice of shapes.
- Place shortbreads onto a baking tray lined with baking paper and cook for approx 15-20 mins. Sprinkle with sugar once out of the oven.
- Leave to cool on a wire rack.
I iced my biscuits with lemon icing. You can read about my icing in my post about Gingerbread men and their decoration: A Gingerman. Add a little more lemon juice to make a more spreadable icing to cover the whole biscuit if you like the decoration in my photos.
* The beautiful wood background in the photos is the dining room table my lovely husband made for us.