SHORTBREAD HEART BISCUITS
● 125g icing sugar
● 300g plain flour ●
75g rice flour
● 250g cultured unsalted butter, softened
● Seeds of 1 vanilla bean
● Finely grated zest of 1 lemon
● 75g milk chocolate, melted
● 1 cup hundreds and thousands
1 Preheat oven to 160C. Sift the icing sugar and flours in a large bowl. Combine the butter, vanilla seeds and lemon zest in a second bowl and whisk until very light. Add to the flour mixture, then rub with fingertips until just combined. Roll between sheets of non-stick baking paper to 3mm thick, then refrigerate until firm.
2 Cut out heart shapes and arrange on a lined oven tray. Freeze for 1 hour, then bake for 18-20 minutes, until pale golden. Cool on a wire rack. Pipe chocolate around the edges of the biscuits, then crust with hundreds and thousands.