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Valentine’s Chocolate Shortbreads

Follow this simple recipe from our Head Chef to treat the one you love to handmade shortbread hearts, that look as beautiful as they taste.

125g Soft Butter
65g Demerara Sugar
155g Plain Flour
25g Cocoa Powder
35g Ground Almonds

First beat the butter and Sugar until light and fluffy.

Next into a separate bowl sift the flour, ground almonds and cocoa powder to ensure there are no lumps.

Fold the flour mix into the butter gently, but efficiently making sure not to over work the mix.

Once all the flour has been incorporated, remove you dough from the bowl.

Between two sheets of greaseproof paper roll out to 1cm thick, using a little extra flour if needed.

Rest your dough in the fridge for 1 hour or longer. (Ideally overnight)

Cut out with a 5cm heart cutter and cook on 135ºc for 12-14 minutes. (You can use any cutter you wish but cooking times will vary)

Once out of the oven sprinkle with a little caster sugar for the traditional shortbread finish.

Fill your hearts into a jar or wrap neatly in baking parchment, finish with a ribbon and don’t forget to pen an accompanying love note, then finish with a kiss.

 

 

Posted on Thursday 5th of February 2015