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

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.