Biscuits in making

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Valentine’s day is approaching pretty fast and I love to give something sweet for that special person of mine.

You can’t beat a good shortbread, sweet, crunchy yet melting in the mouth type. Cut it in a shape of a heart and voila he will love you forever. My mum used to tell me “through the stomach to the heart” I am just discovering the meaning of that…

This recipe is quick and simple, important is not to overwork the dough.

Butter Shortbread

150g plain flour

175g unsalted butter

50g icing sugar

25 g corn flour

25g semolina or rice flour (for that crunch)

1 tsp vanilla essence (lemon or orange zest for zesty flavour)

Dice the butter and leave it for a while in the room temperature so it becomes soft enough to handle but not to warm.

Mix all the ingredients together, rub the butter gently and form the ball. Rest it in the fridge for an hour.

Finally roll the pastry (1cm thick) an cut out any shapes you love, bake for about 30/40 min (depending of how big your biscuits are) at 150/160C. The biscuits should be pale but baked through. Do not handle them when still warm as they break easily.

Make a nice cup of tea and enjoy.

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