Well it’s the first of February and Valentine’s Day is fast approaching. Whether you’re planning to spend the evening with your partner, friends or even by yourself, it’s a good excuse to treat yourself to some snacks. So I thought I would share a few of my favourites starting with this quick and easy recipe for some delicious, dairy free biscuits in a heart shape.
Last year I bought the Tanya Bakes cookbook and her choc chip shortbread really caught my eye. Instead of mixing milk and white chocolate chips, I decided to use just white chocolate and in order to share these with my boyfriend, I also made them dairy free.
I may have overbaked them slightly in order to get a nice golden tint to the biscuit, but if you prefer them a bit softer then my advice would be to keep an eye on them while in the oven.
If you would like to give them a go then the recipe is below.
Dairy Free White Chocolate Shortbread
250g plain flour
75g caster sugar and some extra for dusting
175g dairy free butter
175g dairy free white chocolate (chopped into tiny pieces)
Preheat the oven to 180°c and line two baking trays with greaseproof paper
In a bowl mix together the flour and sugar
Add in the butter and with your fingertips rub the butter in with the flour and sugar to form a bread crumb like mixture
Add in the chopped white chocolate and mix together, forming the dough in your hands
Scatter some plain flour on your work surface and also along the rolling pin. Roll your dough out and using your desired cookie cutter, cut the shapes out of your dough
With the remainder of dough, make it into a ball and roll it out again so you can cut more shapes out – repeat this step until all the dough has been used
Place your trays of shortbread in the oven and bake for 15 – 20 minutes or until they start to turn a light golden brown colour
Once out of the oven, you may notice some of the chocolate has seeped out, in this case neaten up the edges with a knife and then sprinkle some sugar over the top of each biscuit for decoration