Ok, so I called these Valentine’s Day Butter Biscuits because I needed a small cookie cutter and mine just happened to be heart shaped, and also because it just so happens to be St. Valentine’s Day next week! Obviously you can make them any shape you like, they will be just as tasty but I went all out and embraced the heart theme on mine.
Some people love Valentines day but others are not so keen… I must confess I fall into the former category, in my eyes it is an excuse to treat yourself and your loved ones to some heart shaped goodies – be it biscuits, cakes or chocolates! Now don’t get me wrong, I am not a fan of the huge commercialism of Valentine’s or sitting in a busy over priced restaurant. A home cooked meal, glass of wine and a few of these biscuits is fine by me!
These are so deliciously buttery, almost shortbread-like in texture but not crumbly or as thick. The mixture should just about combine before you pop it into the fridge, keep persevering especially if you are combining by hand rather then with an electric whisk or mixer. If it really is too dry and won’t press together to form a ball add a drop more of golden syrup. But don’t over do it or you will end up with soft bendy biscuits rather than crisp buttery ones.
Their simple flavour makes them ideal for decorating, I used sprinkles and piped icing but they also taste really delicious half dipped into dark chocolate. Mmmmmm! So go on, treat yourself or someone you love to a pile of these cute little biscuits.
Need some more Valentines Day inspiration? How about my two-toned rose swirl cupcakes!
On a baking spree for Valentines? Try these recipes from other bloggers:
Want to use fondant icing? Try these quilted fondant heart cookies by Made with Pink! Or if you are a chocolate lover these delicious chocolate orange love heart biscuits by Fab Food For All, or these chocolate cacao nib cookies by How to Cook Good Food. And for those Nutella lovers out there, here are some nutella shortbread hearts by Family Friends Food.
- 75g plain flour
- 50g unsalted butter, cubed
- 50g caster sugar
- 1 teaspoon golden syrup
- ¼ teaspoon bicarbonate of soda
- Cream together the butter and sugar until smooth.
- Then add the bicarbonate of soda and golden syrup and a tablespoon of the plain flour and mix until combined.
- Gradually add the remaining flour, and combine. (This will take a while by hand, if you have an electric mixer or hand whisk you'll save yourself some arm ache!)
- The mixture should just combine, if it is too dry to do so add a little more golden syrup.
- Pat into a ball, wrap in clingfilm and place in the fridge for at least 30 minutes.
- Once chilled, pre-heat the oven to 180'C and line a baking tray with greaseproof paper.
- Lightly flour a clean surface and a rolling pin and roll out the pastry until no thicker than a pound coin.
- Cut out the biscuits using the cutter shape of your choice, a medium or small size cutter is best.
- Place the biscuits onto the lined baking tray and place the tray into the middle of the oven.
- Once cooked, leave to cool completely before decorating.