MAKES 40 PREP 20 minutes + 1 hour to chill COOK 15 minutes + cooling
250g butter, at room temperature 2/3 cup caster sugar
1 teaspoon strawberry essence 1 egg, lightly whisked
Few drops of red food colouring 11/2 cups plain flour,
plus 11/2 cups extra
Preheat oven 180ºC/160ºC fan-forced. Grease and line 2 oven trays with baking paper. Using an electric mixer, beat the butter, sugar and strawberry essence in a bowl until pale and creamy. Add the egg; beat until combined. Divide the butter mixture evenly into 2 portions. Tint 1 portion with food colouring.
Sift flour over red butter mixture; stir to combine. Sift extra flour over remaining butter mixture; mix to combine. Wrap each portion of dough in plastic food wrap; chill for 1 hour.
Roll out each portion of dough separately between 2 pieces of baking paper until about 4mm thick. Using a 6cm round cookie cutter, cut 20 discs from each dough portion. Place discs on prepared trays.
Using a 3cm heart shaped cookie cutter, cut out the centre from each disc, then carefully lift the centre shapes from discs and swap them over with the other colour to give a two-tone effect. Bake biscuits for 15 minutes or until lightly coloured. Cool completely on trays (biscuits will firm).
BUDGET WINNER 25� EACH