Is there any better way to say I love you that with some homemade cookies? or technically in this case biscuits (I am British after all!)
I have extremely mixed feeling about Valentines Day, on one hand it is incredibly commercialised, exceedingly tacky and as you should show your partner you appreciate them more than one day a year, it’s almost irrelevant.
Miss it on the other hand and you will be confronted by wails of ‘why don’t you love me?!?’ (a girl can’t be expected to be rational all the time can she?).
After a lot of mixed messages and V-Day disasters in previous relationships, my wonderful (Valentines neutral) boyfriend and I came to a compromise. He buys me flowers and chocolates, I buy him steak. We turn our phones/ipad/computer off, cook a meal together and watch a movie.
It’s simple, there’s no stress and it doesn’t matter if it’s a weeknight.
I wanted to make a little Valentines treat for my (quite picky) boyfriend. Biscuits to accompany his tea habit (5+ giant cups a day!!) seemed like the perfect choice.
Shortbread is one of the easiest biscuits you can make. It only has 3 ingredients (these have 2 more in the form of chocolate chips and dried cranberries) made from 1 part sugar, 2 parts butter and 3 parts flour.
This Scottish treat has roots as far back as the 12th Century, traditionally shaped into fingers or ‘ladies petticoats’, I couldn’t help but break out this heart shaped cutter – maybe I do like Valentines Day more than I think!
Dark Chocolate Chip and Dried Cranberry Shortbread Hearts
Makes 12 medium biscuits
180g plain flour
50g dark chocolate chips
25g dried cranberries
Preheat the oven to 190
Cream together the butter and sugar until pale and fluffy.
Add the flour and beat until combined.
Stir in the chocolate chips and cranberries
Turn out onto a floured work surface and bring together into a ball.
Gently roll out to about 5mm thick, I found it was easier to pat the dough flat before rolling it.
Cut the dough into little hearts or into the traditional strips.
Bake on the middle shelf of the oven for 15-20 minutes.
Remove from oven when the edges are golden brown.
Leave to cool on the baking sheet for 5 minutes then move to a wire rack until fully cooled.