Butter Shortbread Hearts
I had baked a Chocolate Almond cake earlier in the week, but didn't have the time to create the ganache, hence didn't bring it to my grandpa's birthday - sadness! I will have to create the ganache and my bf and I will have to finish it all.
I had, however baked some shortbread biscuits, and it turns out that everyone loved them. They could be added to our menu! Yay!
First off, they were not oily, not too sweet either which is a real plus in a day and age where all of these are shunned upon.
Tested them on my cousins who are 3 and 7, they loved them too! I can't be more pleased. 5 ingredients, cant be any simpler -
Butter Shortbread Hearts (makes 30)
- 110g unsalted butter
- 55g caster sugar
- 110g plain flour, I use Waitrose's
- 55g cornflour
- Pinch of salt
1. Basically, I have learnt to always leave thy butter out for about an hour or two till it's at room temperature before mixing it with the sugar. Whisk/ beat till it's light and fluffy. This allows the fats to combine with the sugar better.
2. Mix all of the dry ingredients lightly in a separate bowl, then sift into butter and sugar mixture. Mix again till all's combined. The mixture will become real lumpy.
3. Knead into a dough, and roll between baking paper. Cut, then leave the dough to chill in the fridge. I had rolled the dough to about a cm thick, found that anything thinner - the biscuits then to break too readily.
4. Bake for 20 minutes at 170°C, till they are golden.