It's St. Dwynwen's Day today, the Welsh day of love. My celebrations are restrained - there are no tacky red hearts, no chocolates declaring 'Dwi'n dy garu di' (I love you in Welsh), no balloons professing undying love; I've opted instead for these understated but undeniably delicious shortbread hearts. The delicate spicing together with the sweet sultanas works very well and the biscuits themselves are light and crisp.
It's no coincidence that I've chosen shortbread for my inspiration as the 25th January is a double Celtic celebration. All over Scotland this evening, Burns Night festivities will be taking place so whether you're partying with haggis and whisky or having a romantic, candlelit dinner for two, these biscuits are the answer.
Dydd Santes Dwynwen Hapus - Slàinte!
RECIPE
110g plain flour
40g cornflour
100g butter, room temperature - I use salted butter but you can use unsalted if you prefer. I do think though that in that case, you should add a pinch of salt to the mixture.
50g caster sugar
50g sultanas
1 teaspoon mixed spice
Either by hand or in a mixer, mix the butter and sugar until combined. Sift the flour, mixed spice and cornflour together and then add to the butter mixture. Finally add the sultanas and mix until the dough comes together. Shape into a rough disk, wrap in clingfilm and chill for about 30 minutes.
Flour a work surface and roll the dough out thinly. Cut out the biscuits with whatever cutter you prefer, then place on a baking tray lined with greaseproof paper.
Bake in the oven for about 15 minutes (depending on the thickness of the biscuits) and then move to a wire rack to cool.
