Wednesday, 13 February 2013

Recipe: Valentine's golden heart biscuits

Little heart Valentine's biscuits, as made by EJ
It would seem I'm really into biscuits right now, well, biscuits and edible gold shimmer spray, but biscuits are good, they're easy to make, fun to decorate - and they make great gifts.

I made these little biscuits as another Valentine's day treat, but you could decorate them with any kind of icing shapes for different occasions. They would also be beautiful individually wrapped as home made wedding favours. The un-iced biscuits can be made in advance and frozen (well wrapped) for a month before use.

Makes 30 sugar cookies (using a 5cm round cutter)

To make the sugar cookies you will need:
100g butter (softened)
100g caster sugar
1 egg
1tsp vanilla extract
2tbs milk
275g plain flour

To decorate:
Red and pink ready-to-roll icing or sugar paste
Edible glue
Gold shimmer spray
Tiny heart shaped plunger cutters
A food safe paintbrush

To make the cookies:
Line a baking tray with greaseproof baking paper. Cream the butter and sugar together.

In a separate bowl, whisk up the egg a little - add the vanilla extract and milk.

Gradually add the egg mixture to the butter and sugar, mixing well to combine.

Sift in the flour and mix into a dough. Turn out onto a clean floured surface and roll out to be approximately 5mm thick. Cut circles out using a 5mm round cookie cutter. Place these on the baking tray and chill for 1 hour.

While the cookies are chilling you can begin to prepare the icing (see below).

Meanwhile pre-heat the oven to 190C (fan). When the cookies have chilled for an hour, bake them for approximately 12-15 minutes. They should still be pale in appearance when cooked, you can check if they are done by carefully inspecting the underside of one of the cookies - it should be an even colour the biscuit should definitely hold its shape.

When the cookies are done, place them on a wire rack to cool. (The un-iced cookies can then be frozen (well wrapped) for up to a month before you want to use them.)

To decorate
Cover your work surface with clean kitchen paper and lay out the cookies, spray all over with gold shimmer spray and leave to dry for a few minutes.

While the shimmer spray is drying, roll out the sugar paste to a thickness of 2-3mm and use a plunger cutter to cut out six tiny hearts per biscuit.

When the gold colour has dried, carefully dot edible glue where you want to stick the hearts and gently position each heart.

Leave to dry and then the biscuits are ready to eat!

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