I am a woman who abstains from all things related to what I think of as garish exhibitions of love on St Valentines day save for a sweet love note, and this evening, one of these shortbread delights after dinner (a present to myself from myself).
The emphasis on love today was of course the perfect excuse for me to make something lovely for dessert. And if nothing else, you can fall in love your plate of shortbread and cream, a very satisfying substitute for the torment that sometimes is part and parcel of falling in love.
If you don’t feel like going that extra mile, you can omit the cream and fruit altogether and just enjoy these buttery morsels on their own.
Either way, I wish you all a Happy Valentine’s day!
You will need:
1 1/4 cups all-purpose flour
1/4 cup fine sugar (castor or fine granulated)
4 to 5 oz unsalted butter
1 tbs confectioners sugar (icing sugar), more for dusting
1 1/2 cups heavy whipping cream
1 1/2 cups raspberries (you can also use blueberries, sliced strawberries or ripe sliced peaches or nectarines)
Preheat oven 350*
1 – Place flour and sugar in a bowl and combine with a manual whisk to incorporate. Add 4 tbs of butter and work into the flour with your fingers until it comes together in a ball. *If it is still very loose and floury, add another tbs of butter*
2 – Place on a lightly floured surface and pat down gently. Lightly flour a rolling-pin and roll gently until it is about 1/8-inch thick (3mm). Press out biscuits/cookies with any shape you like (heart-shaped for Valentine’s of course!) and remove to a big baking sheet with a spatula or fish slice.
3 – Prick all over with a fork and place in the oven for 11 minutes.
4 – Remove to a rack to cool using a fish slice or spatula.
*If you are going to serve them plain (which are wonderful), sprinkle with a little fine granulated sugar right from the oven*
Assemble Shortbread with cream as follows:.
Add the 1 tablespoon of confectioner’s sugar to the cream and whisk until nice and thick
Place biscuit on bottom followed by a dollop of whipped cream. Top with raspberries.
Finish with more cream and gently press another shortbread biscuit on top.
Dust with a flourish of confectioners sugar (I use a sieve for this) and serve.