Easy valentine cookies - Buttery shortbread hearts sandwiched with raspberry jam. A gift you'll want to keep to yourself!
Refrigerating the dough:
It's really important to refrigerate the dough - this helps the flavour to develop and also helps to ensure you get a nice crisp edge to the cookies.
It will also ensure the cookies won't spread.
Overworked cookie dough = tough cookies. I cut out the shapes, then re-roll and cut again. I may do one more re-roll, but no more than that. Any leftover dough 'bit' can also be baked in the oven (chef's treat!).
This recipe makes 80 tiny cookies (40 once they've been sandwiches together with the jam). Of course you can make bigger cookies. Keep the thickness the same, just use a bigger cookie cutter. Cook them for the same amount of time in the oven. The may
need an extra minute in the oven - just keep an eye on them and take them out just as the edges are starting to turn a very light golden colour.
Rice flour really helps to get the perfect crumbly, tender shortbread texture. I'm using a mixture of both rice flour and plain flour in this recipe.
It keeps pretty well, but if you want to use it up, here are some other rice flour recipes from the BBC Food website
Store in an air-tight box at room temperature. These cookies are best eaten within 24-48 hours. They'll start to lose their crispness after that (but still taste great for a couple of days).
Nutritional Information is per cookie.