As Valentine’s Day falls in half term this year, I thought it would be a good idea to get the children testing out a biscuit recipe that we could make together to give to Mr. Scott. We did this last year, making a huge plateful that he then took in to share around his office. As we have been married for 11 & 1/2 years I prefer to not make a very big deal about restaurants, sitting amongst all the other tables of two has lost it’s lustre. As long as I get given a swanky box of chocs I’m happy.
But, it is a good excuse to get baking so that is what we do. Me and the two girls managed to spend the best part of an afternoon mixing, rolling and cutting while the boy and his dad were at a party. They are both getting quite skilful in mastering their rolling technique and it is funny to watch younger girl’s ability to make every single biscuit identical in size and thickness much to her older sister’s annoyance!
As I am entering these biscuits into Sarah at Maison Cupcake’s “Forever Nigella” blogging event they were of course based on a recipe from Nigella herself taken from her “How to Eat” book. I adapted the recipe slightly by using Stork margarine instead of butter. I also split the dough in half and made two pink doughs, one pale and delicate, one gaudy and brash. They both tasted buttery, short and melted in the mouth. The dough withstood huge amounts of manhandling which did not seem to affect the end result. All in all a very good recipe that I would thoroughly recommend . Only 5 ingredients too!
Iced Shortbread Love Hearts
Adapted from Nigella’s “How to Eat”
Ingredients:- Makes 30 approx
100g Stork margarine
50g icing sugar
100g plain flour
Red food colouring
Cream the margarine and the sugar together in a mixing bowl or food processor.
Add the flour and cornflour plus a pinch of salt.
Combine the ingredients until they form a dough.
Split the dough into two bowls and use the red food colouring to make two pink doughs, one light, one dark.
Roll the doughs into balls then cover with cling film and refrigerate or 20/30 minutes.
Pre-heat the oven to 160 degrees.
Line two baking trays with baking parchment then roll out the doughs with a rolling pin and cut out using heart shaped cutters of your choice. (neither too thin nor too thick)
Place biscuits on the trays and bake for 20 minutes approximately.
Cool completely on a wire rack before coating in glace icing made from icing sugar mixed with water and a dash of red food colouring. Alternatively, buy some of the spray can glimmer in silver or gold. (Dr.Oetker)