Mother and Baby

Sweetheart biscuit recipe

Sweetheart biscuits recipe
  • Preparation time: 30 minutes

Method

Why not make these pretty heart shaped biscuits for the one you love?

  1. 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.
  2. Beat the egg, vanilla extract and sugar together using a wooden spoon.
  3. 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.
  4. 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.
  5. 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.
  6. 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  

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