Do you like Valentines Day? Like most girls I have had a turbulent bipolar relationship with the holiday. I have bounced between the angry feminist teenager, which was really the masquerade of a lonely late bloomer (long story short, I didn’t grow into my teeth until I was 19). To the rose tinted haze of first love, which quickly rebounded back to angry teenager when I didn’t get the full (completely unrealistic) Hollywood worshiping.
A decade later, I would love to brand myself as Valentine ambivalent, but I can’t quite let the day pass without mention. There is something deeply comforting about the familiar affection that comes after the honeymoon stage of a relationship, that makes it worth celebrating even in the smallest (and in my case, laziest) way. So whilst I won’t be whisked off my feet on Friday, I still feel like the luckiest girl in the world.
Whether you are planning on spending the day loved up to the eyeballs, searching for the bottom of a tub of Ben and Jerry’s, or somewhere in between, a plateful of these Scottish cookies are the perfect accompaniment. The high butter compared to sugar content makes these simple treats surprisingly rich, and are fantastic served with a hot beverage, or a wee nip of Scotch.
Dark Chocolate Chip and Dried Cranberry Shortbread Hearts
Makes 12 medium biscuits
180g plain flour
50g dark chocolate chips
25g dried cranberries
Preheat the oven to 190
Cream together the butter and sugar until pale and fluffy.
Add the flour and beat until combined.
Stir in the chocolate chips and cranberries
Turn out onto a floured work surface and bring together into a ball.
Gently roll out to about 5mm thick, I found it was easier to pat the dough flat before rolling it.
Cut the dough into little hearts or into the traditional strips.
Bake on the middle shelf of the oven for 15-20 minutes.
Remove from oven when the edges are golden brown.
Leave to cool on the baking sheet for 5 minutes then move to a wire rack until fully cooled.
Recipe previously posted on BAKE
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