SHORT­BREAD HEART BIS­CUITS

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - In­gre­di­ents (makes 64)

● 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

Method

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.

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