Its that day again, St Valentine’s Day. I am leaving you with a very simple shortbread recipe that isn’t my usual recipe, but was the best sell-out from the (now locally famous) bakery I use to work at in the late eighties, and is perfect for writing on with chocolate!
The way we did it :
Cream in mixer 1 cup unsalted butter (I use 1/2 cup of salted, and 1/2 cup of unsalted) with 1 cup powdered sugar. Add 2 cups unbleached all-purpose flour, and roll out between sheets of waxed paper, carefully flipping and releasing paper from dough before rolling more, chilling as needed. Roll out to 1/4 inch thick, then cut into shapes. Bake at 350F for 15-20 minutes, switching in the middle top and bottom cookie tins.
Melt chocolate (I use Trader Joes Bittersweet Belgium) slowly in double boiler (I use a metal bowl over a pan of barely simmering water). When chocolate is not quite all melted, remove from heat and stir until all melted evenly. Fill cake decorator bag, and with tiny tip, write notes of endearment.
Happy V-day everyone!