Sweet­heart Bis­cuits

NOTE: You’ll NEED a heart-shaped cookie cut­ter. sains­bury’s has a SET Of 5 for 4

Look (UK) - - FOOD -

IN­GRE­DI­ENTS

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.

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