Sweets for your sweet
Valentine’s Day is just around the corner so how about whipping up some sweet treats?
SWEETHEART BISCUITS INGREDIENTS (Makes 30)
A little Trex, for greasing 1 medium egg 2-3 drops vanilla extract 75g caster sugar 100g Trex, at room temperature 200g plain flour Pinch of salt 50g polenta or semolina
To decorate:
250g icing sugar Pink food colouring
METHOD
1. Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.
2. Beat the egg, vanilla extract and sugar together using a wooden spoon.
3. Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
4. Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick.
Use 2 or 3 different-sized heart-shaped cutters to stamp into biscuits. Transfer to the prepared baking trays.
5. Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool.
6. Mix 75g (3oz) icing sugar with a little water to make a stiff icing. Pipe carefully around the edge of the biscuits using a small icing bag fitted with a fine plain icing tube. Leave to set.
7. Mix the remaining icing sugar with a little water and 1-2 drops of pink colouring to give a pale pink icing. Spread over the biscuits one at a time, so that it reaches the piped edges. Leave