Tuesday, 15 May 2012
After whetting your appetites with all those pictures of lovely food here is a recipe to make some 'Shortbread Kisses'
Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Put 50g salted butter (at room temprature), a few drops of vanilla extract and 25g caster sugar in a bowl and mix with a spoon until evenly blended.
Add 75g plain flour and 1 level tbsp cornflour and mix with a spoon to make a dough. Bring the dough together with your finger tips, but try to handle it as little as possible. Shape into a flat cake, wrap in clingfilm and chill for 15 mins - no longer or it will be too hard to roll out.
Lay a large sheet of cling film on a work surface. Unwrap the dough and put on top, then cover with another sheet of clingfilm. Roll out the thickness of a £1 coin. Remove the top sheet of clingilm.
Cut out pairs of shapes using cookie cutters and place onto the prepared baking trays, leaving a small gap between each biscuit. Gather up the leftover dough and roll out again to make more biscuits. You'll make more biscuits than you will need for this dessert but they'll keep for up to a week in an airtight container.
Bake for 10-12mins until lightly tinged at the edges. Leave on the baking trays for 10mins, then carefully lift them off an put onto a wire rack to cool completely.
Just before serving, whip 75ml double cream until it just holds its shape. Take 8 biscuits and sandwich together with 2tbsp strawberry preserve and the cream. Sprinkle with a little caster sugar and serve with strawberries and blueberries
19.1g sat fat