makes approx. 15 shortbread sandwiches
Rose Shortbread Stacks
Ingredients
325g plain flour
250g butter (unsalted)
125g caster sugar
2 tbsp sprinkles
Buttercream
95g Butter (salted)
190g Icing sugar
2tbsp cooled boiled water
1/8 tsp rosewater
Buy the flour:
Valentines rose shortbread stacks
Instructions
- Cream butter & sugar together until lighter in colour and fluffy
- Add flour and sprinkles and mix until combined
- Tip on to a surface and knead to a smooth dough
- Flatten into a rough oval shape (easier for rolling) and wrap with cling
- Chill dough for at least 30 mins before rolling out to approx. ½ inch thick
- Cut out biscuit shapes and chill for 20 mins
- Bake at 170 degrees for 12 – 15 mins
- Biscuits will have an ever so slight browning to the edge when done, they need no more than that
- Transfer to a wire rack to cool
- Whilst cooling make your filling:
- Whip your butter with an electric whisk/beater until lighter in colour (if whipping by hand, just whip until butter is soft)
- Slowly add your icing sugar and mix on a slow setting at first
- Gradually speed up to medium/high, add ½ tbsp water& your rosewater and whip for a few minutes
- 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
Assembly
- 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* - Ice half your biscuits and sandwich with a second shortbread biscuit
- Decorate the tops with an extra little swirl or blob of buttercream, if you wish to add some sprinkles and sugar hearts
Enjoy!
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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