• 250g plain flour
  • 75g caster sugar
  • 175g unsalted butter

The wording for this post has had me stumped for most of this afternoon. We’re not into soppy rosemantic stuff apart from the odd card here and there and we gave up going out on Valentine’s night a long time ago to avoid the throngs of loved up couples that crowd the restaurants, prefering to leave it a few weeks for a slightly more peaceful night out. Now, while I know I’m really early with a Valentine’s post I felt I had to do *something* since I completely skipped Christmas here on the blog, I just couldn’t let Valentine’s Day go unmentioned!

Himself loves shortbread so I thought I’d bake a batch of shortbread hearts (I know, I know, it’s soppy!) but then I was influenced slightly by the fact that English Mum is running a Baked With Love Bake Off they transformed from *just* shortbreads into these little beauties.

I don’t know why I haven’t teamed them up with strawberries and cream before!

Method:

Preheat oven to 160c and grease a baking tray.

Place the flour and sugar into a stand mixer & mix.

Add the butter and continue to mix until the mixture resembles breadcrumbs.

Turn the speed up a notch or two until it forms a dough.

Turn onto a floured surface.

Split into two halves and roll each until about 1cm thick.

Cut into required shapes and mark with a fork.

Place (carefully!) on the baking tray and bake for 30 minutes.

Allow to cool for a couple of minutes, then while still warm, dip the top side of the biscuit into the sugar before placing on a wire rack to cool completely.