Shortbread Hearts
125g Butter
55g Caster Sugar
180g Plain Flour
1. Pre-heat oven to 185c - 175 for fan assisted
2. Beat butter and sugar together until pale
3. Stir in flour until you make a dough
4. Roll out 1cm thick, cut out your shapes.
5. Place on baking sheet and sprinkle with caster sugar.
6. Chill in fridge for 20 mins
7. Bake for 12-15 mins
8. Enjoy
You can also add choc chips or lemon rind for something a bit different
55g Caster Sugar
180g Plain Flour
1. Pre-heat oven to 185c - 175 for fan assisted
2. Beat butter and sugar together until pale
3. Stir in flour until you make a dough
4. Roll out 1cm thick, cut out your shapes.
5. Place on baking sheet and sprinkle with caster sugar.
6. Chill in fridge for 20 mins
7. Bake for 12-15 mins
8. Enjoy
You can also add choc chips or lemon rind for something a bit different
Clotted Cream Truffles
I was sent some Rodda’s Clotted Cream to test out this recipe.
Preparation time: 20 minutes
Makes about 25
1x 227g tub Rodda’s clotted cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder
Melt the chocolate either in a bain-marie or in the microwave.
Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours.
Have a plate ready with the cocoa powder. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the cocoa. You will need to dip the melon baller into the hot water after each truffle.
Alternatively you can use 2 teaspoons.
After making 5 or 6 truffles, roll them in the cocoa and then set aside. Continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball, and then dust again in cocoa.
Chill overnight if you can or for at least 4 hours.
After making 5 or 6 truffles, roll them in the cocoa and then set aside. Continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball, and then dust again in cocoa.
Chill overnight if you can or for at least 4 hours.
They turned out really well, I didn’t use cocoa power I went with icing sugar for dusting mixed with some edible glitter!
NM X
Those truffles sound gorgeous! You can also add a bit of brandy or other alcohol for a bit of a kick.
ReplyDeleteI saw heart-shaped biscuit cutters in Sainsbury's the other day with all the Valentine's stuff (although I expect they['ll be available everywhere this week!).