I’m not competely against St Valentine’s Day, but I’m not a massive fan of it either. Why do we need a date on the calendar to tell someone we love them? We should be telling them every single day anyway.
I didn’t always feel that way. I remember those school days and the crushing disappointment you felt when you didn’t get a card from the object of your desires. Oh well, maybe next year, you told yourself. Of course by then, you’d moved on to someone else. Oh to be a teenager again…maybe not. I don’t think I could go back to those days.
Whether you love St Valentine’s Day or think it’s all a load of commercial crap, I hope you spent it with the ones you love x
White chocolate and raspberry shortbread hearts
Makes about 20, depending on the size of your cutter
225g soft butter
200g plain flour
100g icing sugar
150g white chocolate
Freeze dried raspberries
Grease and line two baking trays. Preheat the oven to 180C.
In a large bowl or using a mixer, cream the butter and sugar together until very light and fluffy. Add the flour, icing sugar and cornflour and mix until you have a soft dough.
Roll out the dough between two sheets of baking paper to an even thickness. Cut out shapes and place onto the baking tray. Bake for around 12-15 mins or until very light golden around the edges. Remove from the oven, leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Melt your chocolate. Dip one half of the shortbread into the melted chocolate. Scatter over a few freeze dried raspberries before the chocolate sets.
I linked this post up to Treat Petite, hosted by Cakeyboi and The Baking Explorer.