These Butter Biscuits are easy to make and taste delicious. The literally just melt in your mouth. I sandwiched mine together with jam and buttercream, but they're also great decorated.
Happy Valentines Day!!
Did you get a card? Was it from a secret admirer? The love of your life? Or someone you'd rather not have received it from?
So far today there has been no post, no knock on the door from the florist or chocolate delivery guy, no little jewellery box found hidden in conveniently romantic spot, so.....suffice to say, I did not get a card or Valentines gift. But I'm not upset....after 37 years with the love of my life, we see the commercial side of Valentines as a small waste of cash. But that's not to say I don't find the giving and receiving of cards unromantic, just in my life unnecessary.
And anyway, I baked biscuits instead!! Full on melt in your mouth, jam and buttercream filled, heart shaped treats.
This dough can be refrigerated overnight or frozen for up to 3 months. If you section off the dough and wrap it in baking paper, you can freeze it and take out just a section at a time. Therefore, you don't need to bake it all at once and therefore you can use it for individual treat boxes, or as decorations for cakes and cupcakes?
Valentines Butter Biscuits
- 250 gms Block Butter (that's a whole UK packet)
- 150 gms Icing Sugar
- 380 gms Flour
- 1 Egg Yolk
- 1 tspn Vanilla Essence
- Prepare 3 baking sheets by covering with greasproof paper, and preheat your oven to 160c, 140c fan or Gas Mark 4
- Cream the butter and icing sugar together
- Add the egg yolk and vanilla essence and mix until fully incorporated
- Sift in the flour, and mix until a stiff dough is formed
- Turn the dough out onto some cling film, wrap and place in the fridge for at least 30 minutes
- Once the dough is chilled, roll out to approx 3 - 4mm thick, and cut into what ever shapes you want. As its Valentines, I of course went for hearts!
- Lay your shapes onto your baking sheets, leaving a small amount of room around each one, to allow the biscuits to spread a little.
- Bake for 10 - 13 minutes, or until you biscuits are a light golden brown colour.
- Remove from the oven and allow to cool for 10 minutes, before GENTLY transferring to a wire rack to cool fully. Beware, the biscuits are incredibly soft at this point, so if you have a palette knife or cake slice, use it!
- Once the biscuits are cool and have hardened up, you can spread with jam and/or buttercream and sandwich them together.
I filled mine using my Italian Meringue Buttercream Recipe along with Strawberry Jam.