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.

Valentines Rose Shortbread Stacks

• Shortbread recipe – makes approx. 15 shortbread sandwiches
• 325g plain flour
• 250g butter (unsalted)
• 125g caster sugar
• 2 tbsp sprinkles

Buttercream recipe  

• 95g Butter (salted)
• 190g Icing sugar
• 2tbsp cooled boiled water
• 1/8 tsp rosewater

Instructions

1.  Cream butter & sugar together until lighter in colour and fluffy
2. Add flour and sprinkles and mix until combined
3. Tip on to a surface and knead to a smooth dough
4. Flatten into a rough oval shape (easier for rolling) and wrap with cling
5. Chill dough for at least 30 mins before rolling out to approx. ½ inch thick
6. Cut out biscuit shapes and chill for 20 mins
7. Bake at 170 degrees for 12 – 15 mins
8. Biscuits will have an ever so slight browning to the edge when done, they need no more than that
9. Transfer to a wire rack to cool
10. Whilst cooling make your filling:
11. Whip your butter with an electric whisk/beater until lighter in colour (if whipping by hand, just whip until butter is soft)
12. Slowly add your icing sugar and mix on a slow setting at first
13. Gradually speed up to medium/high, add ½ tbsp water& your rosewater and whip for a few minutes
14. 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

Assembly

1. 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*
2. Ice half your biscuits and sandwich with a second shortbread biscuit
3. Decorate the tops with an extra little swirl or blob of buttercream, if you wish to add some sprinkles and sugar hearts

Enjoy!