Short­bread Hearts

My Weekly Special - - COOKERY -

In­gre­di­ents (Makes 20)

For the dough: ❋ 150g cup un­salted but­ter ❋ 150g cup sugar ❋ 2 egg yolks ❋ 250g plain flour, plus ex­tra for dust­ing ❋ 110g coloured boiled sweets, lightly crushed For the ic­ing: 250g ic­ing sugar 1tsp lemon juice 1 egg white, lightly beaten pink food colour­ing To dec­o­rate: ed­i­ble coloured baubles 1 For the dough: heat the oven to 180°C (160° fan) gas 4. Line a large bak­ing tray with non-stick bak­ing pa­per. 2 Beat the but­ter and sugar in a mix­ing bowl un­til soft and creamy. Grad­u­ally beat in the egg yolks. Add the flour and mix to a dough. Wrap in cling film and chill for 30min. Roll out the dough on a lightly floured sur face to a thick­ness of 1cm. Us­ing a heart-shaped cookie cut­ter, cut bis­cuits out of the dough. Us­ing a smaller heartshaped cut­ter, cut out the cen­tre of each heart. Place on the bak­ing tray. Com­pletely fill the hole in each bis­cuit with crushed boiled sweets. 4 Bake for 10-12min, un­til golden brown and the sweets have melted. Cool on the bak­ing tray and re­move when cold. 5 For the ic­ing: sift the ic­ing sugar into a bowl. Beat in the lemon juice and just enough egg white to make a smooth thick ic­ing. Put some of the ic­ing into an­other bowl and beat in pink colour­ing. Put into 2 sep­a­rate pip­ing bags and pipe around the edges of the bis­cuits, as in the photo. At­tach baubles to the ic­ing and leave to set.


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