NOTE: You’ll NEED a heart-shaped cookie cutter. sainsbury’s has a SET Of 5 for 4
A little butter, for greasing 1 medium egg 2-3 drops vanilla extract 75g caster sugar 100g butter or a dairyfree alternative (we used
1 Preheat the oven to 200°C/fan oven 180°C/gas mark 6. Lightly grease two baking trays with a little butter. 2 Beat the egg, vanilla extract and sugar. 3 Put the butter into a bowl with 150g (6oz) flour and the salt. Beat until smooth and creamy. 4 Gradually beat in the egg and sugar mix. Add the remaining flour and polenta or semolina and mix to make a smooth dough. 5 Turn out onto a lightly floured worktop and roll out with a floured rolling pin until 5mm (¼ in) thick. Use 2 or 3 different-sized Trex), room temp 200g plain flour Pinch of salt 50g polenta or semolina TO DECORATE 250g icing sugar Pink food colouring
heart-shaped cutters to stamp onto biscuits. Transfer to baking trays. 6 16-18 Bake for minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely. 7 Mix 75g(3oz) icing sugar with a little water to make a stiff icing. Pipe around the edge of the biscuits using a small icing bag fitted with a fine plain icing tube. Let set. Mix the remaining icing sugar with a little water and 1-2 drops of pink colouring. spread over the biscuits one at a time, so that it reaches the piped edges. Leave until set.