Probably one of my prettiest creations off late and keeping up with the madness going on in the run up to Valentines day, I thought I might as well join the bandwagon too knowing that many home bakers will be pulling out their best creations for the special day. Now whether or not you have a special someone or no, these biscuits are pretty much worth trying out as a “treat-to-self” too! We all have those days, don’t we.
Stolen from a cut out I took off a local magazine I had no idea shortbread was eggless. So if you like eggless baked goodies, this will be a good choice. And like always incredibly simple.
140 gms all purpose flour
115 gms butter, softened
30 gms, icing sugar
1tsp vanilla essence/extract
A pinch of salt
In a mixing bowl, using a wooden spoon, beat butter until smooth.
Add icing sugar, vanilla essence and a pinch of salt. Mix well.
Gradually add flour part by part while continuing to stir until a dough is well formed.
Cling wrap dough and place in the refrigerator for resting. Rest dough for half an hour.
Preheat oven at 180 degrees C.
On a roughly floured surface, roll out dough to thickness of 1.5 cms. Cut out into desired shapes and place on a baking tray.
Place ready cut cookies into the refrigerator once again for 10 minutes. This helps the cookies stay in shape while baking.
Place baking tray in oven and bake until edges of the cookies are slightly brown which should take approximately 7-10 minutes. Keep a close watch for best results.
Cool cookies for an hour and dust with icing sugar or my personal favourite, drizzle with melted dark chocolate.
Happy baking! Have a love-ly week ahead 🙂
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Thank you for all the love and support.