Spread your Valentine’s love with these simple tasty biscuits, baked from the most durable, cannot go wrong, can be cut into any shape, will not crumble and fall apart when rolled AMAZING cookie / biscuit dough. Nigella hits the jackpot again with this buttery crumbly biscuit from “How to be a Domestic Goddess” and a certain German discount supermarket have a brilliantly tacky range of heart shaped baking cutters and molds this week. Whats not to LOVE!
- 85 grams soft unsalted butter
- 100 grams caster sugar
- 1 large eggs
- 1/2 teaspoon vanilla extract
- 200 grams plain flour – preferably Italian 00 (plus more if needed)
- 1/2 teaspoon baking powder
- Preheat the oven to 180ºC/gas mark 4/350ºF.
- Cream the butter and sugar together until pale and light in colour, then beat in the eggs and vanilla.
- In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely.
- If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Sprinkle a suitable surface with flour, place the disc of dough on it and sprinkle a little more flour on top of that. Then roll it out to a thickness of about ½ cm / ¼ inch. Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets.
- Bake for 8–12 minutes, by which time they will be lightly golden around the edges. Cool on a rack and continue with the rest of the dough.
- When they’re all fully cooled, coat in melted chocolate.