Preparation Time
30 minutes
Ingredients
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A little Trex, for greasing
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1 medium egg
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2-3 drops vanilla extract
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75g caster sugar
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100g Trex, at room temperature
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200g plain flour
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Pinch of salt
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50g polenta or semolina
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TO DECORATE
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250g icing sugar
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Pink food colouring
Why not make these pretty heart shaped biscuits for the one you love?
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Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.
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Beat the egg, vanilla extract and sugar together using a wooden spoon.
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Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.
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Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Use 2 or 3 different-sized heart-shaped cutters to stamp into biscuits. Transfer to the prepared baking trays.
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Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.
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Mix 75g (3oz) icing sugar with a little water to make a stiff icing. Pipe carefully around the edge of the biscuits using a small icing bag fitted with a fine plain icing tube. Leave to set. Mix the remaining icing sugar with a little water and 1-2 dropsof pink colouring to give a pale pink icing. Spread over the biscuits one at a time, so that it reaches the piped edges. Leave until set.
Recipe courtesy of familybaking.co.uk