Valentines rose shortbread stacks


    1.  Cream butter & sugar together until lighter in colour and fluffy
    2. Add flour and sprinkles and mix until combined
    3. Tip on to a surface and knead to a smooth dough
    4. Flatten into a rough oval shape (easier for rolling) and wrap with cling
    5. Chill dough for at least 30 mins before rolling out to approx. ½ inch thick
    6. Cut out biscuit shapes and chill for 20 mins
    7. Bake at 170 degrees for 12 – 15 mins
    8. Biscuits will have an ever so slight browning to the edge when done, they need no more than that
    9. Transfer to a wire rack to cool
    10. Whilst cooling make your filling:
    11. Whip your butter with an electric whisk/beater until lighter in colour (if whipping by hand, just whip until butter is soft)
    12. Slowly add your icing sugar and mix on a slow setting at first
    13. Gradually speed up to medium/high, add ½ tbsp water& your rosewater and whip for a few minutes
    14. Check consistency, add a splash more cooled boiled water if too stiff or more icing sugar if it feels too soft to hold its shape


    1. Pop your buttercream into a piping bag (with a nozzle if you have one, otherwise don’t worry just snip a hole to pipe from once the bag is filled)

      *TIP! You can spoon the icing on too if you don’t have an icing bag to hand*
    2. Ice half your biscuits and sandwich with a second shortbread biscuit
    3. Decorate the tops with an extra little swirl or blob of buttercream, if you wish to add some sprinkles and sugar hearts



    A big thank you to Barinder for this lovely Valentines recipe, to see more of Birinder’s work take a look at her fantastic blog here.

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