Filled short­bread hearts

Th­ese gooey cook­ies are a real de­light. The dough is quick and easy to make us­ing a food pro­ces­sor.

YOU Something Sweet - - CONTENTS -

30 filled cook­ies Prepa­ra­tion time: 10 min­utes Chill­ing time: 15 min­utes Bak­ing time: 12-15 min­utes


250 g but­ter

15 ml (1 T) rose­wa­ter 250 ml (1 c) ic­ing su­gar 500 ml (2 c) cake flour 80 ml (¹⁄₃ c) corn­flour 45 ml (3 T) poppy seeds



cream cheese straw­berry jam wa­ter and milk for brush­ing coloured su­gar ic­ing su­gar for dust­ing

Pre­heat the oven to 180 °C. Grease a few bak­ing sheets.

1 Short­bread Process the but­ter and rose­wa­ter in a food pro­ces­sor un­til creamy. Add the re­main­ing in­gre­di­ents and process un­til the dough forms a stiff ball around the blade. Re­move and chill for 15 min­utes.

2 To fin­ish Roll out the dough to 3 mm thick and cut out hearts. Ar­range half the hearts on a bak­ing sheet. Top with a dol­lop of cream cheese and jam. Brush the edges with wa­ter. Cover with an­other heart, crimp the edges with a fork and cut an X in the mid­dle of each top heart.

3 Brush with milk and sprin­kle su­gar over. Bake for 12-15 min­utes. Cool slightly on the bak­ing sheets. Trans­fer to a wire rack to cool com­pletely. Dust with ic­ing su­gar.

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