Three lovely Valentine's Recipes

 

Three lovely Valentine's Recipes With Valentine's Day just around the corner, what better way to say 'I Love You' than with these delicious sweet treats....... The perfect edible gifts for your loved one. Why not try one of these tasty recipes this weekend? French madeleines These shell-shaped cakes are made using a madeleine tin, available from specialist kitchen shops. Madeleines are best eaten on the day of making and, in France, are traditionally dipped into tea to eat. Makes 30 cakes •150g (5oz) butter •3 large eggs •150g (5oz) caster sugar •150g (5oz) self-raising flour •½ level tsp baking powder •zest of 1 lemon 1) Preheat the oven to 220°C/Fan 200°C/gas 7. Grease a madeleine tray, dust with flour and shake off any excess –the cakes will then come out cleanly. 2) Melt the butter in a small pan and then allow to cool slightly. Measure the eggs and sugar into a large bowl and whisk until pale and thick. 3) Sift in half the flour along with the baking powder and the lemon zest and fold in gently. Pour in half the melted butter around the edge of the bowl and fold in. Repeat the process with the remaining flour and butter. Spoon the mixture into the prepared tray so that the mixture is just level in the moulds. 4) Bake for 8–10 minutes or until well risen, golden and springy to the touch. Ease out of the tray with a small palette knife and cool on a wire rack. Grease and flour the tray again and repeat until all the mixture has been used up. English madeleines For this recipe, you will need dariole moulds, which are available from specialist cook shops and department stores. If you don't have ten, make the madeleines in batches. Makes 10 cakes   Cake tins needed: 10 dariole moulds •100g (4oz) butter, softened •100g (4oz) caster sugar •2 large eggs •100g (4oz) self-raising flour •1 level tsp baking powder •2–3 drops vanilla extract To finish •4 tbsp raspberry or strawberry jam •50g (2oz) desiccated coconut •5 red or natural glace Cherries 1) Preheat the oven to 180°C/Fan 160°C/gas 4. Grease the moulds then line the base of each with non-stick baking parchment. Stand the moulds on a baking sheet. 2) Measure the cake ingredients into a large bowl and beat until the mixture is well blended and smooth. Spoon the mixture into the moulds, filling them about half full. 3) Bake for about 20 minutes until well risen and firm to the touch. Leave to cool in the moulds for 5 minutes then turn out, peel off the parchment and finish cooling on a wire rack. 4) When the cakes are cool, trim the bases so that they stand firmly. Push the raspberry or strawberry jam through a sieve, then put into a small pan and warm through. Spread the coconut out on a large plate. Use a fork to spear the bases of the cakes to hold them. Brush them with the warm jam, then roll in the coconut to coat. Cut the glacé cherries in half and decorate each madeleine with a half. The very best shortbread For a really good shortbread it is essential to use butter. I like to use semolina as well as flour to give the shortbread crunch, but you can use cornflour or ground rice instead. Makes 30 fingers •225g (8oz) plain flour •100g (4oz) semolina •225g (8oz) butter •100g (4oz) caster sugar •50g (2oz) flaked almonds (optional) •25g (1oz) Demerara sugar, for dusting 1) Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease the tin. 2) Mix together the flour and semolina in a bowl or food processor.   3) Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm. 4) Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.   To make Orange Shortbread, add the zest of one large orange to the mixture. Glacé cherries, dried apricots and sultanas make delicious additions to shortbread, but the biscuits then need to be eaten on the day of making as they soon become soggy with the moisture from the fruit.         Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough. Cake tin needed: a 30 x 23cm (12 x 9in) traybake or roasting tin. Cake tin needed: a madeleine tray – bake in batches if you haven't enough

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