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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).

25c each


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