Valentine's Cookies

Wednesday, 12 February 2014

At the moment money is tighter than Dermot O'Leary's pants! As part of our mega budgeting initiative, hubby and I have decided not to buy anything for each other for Valentine's day this year. Until now, we've always bought at least a card for each other and most years he's bought me flowers. Which is nice but after being together for nearly 10 years, missing one year won't matter one little bit.

However, hubby is such a biscuit addict that I thought I'd make some Valentine's cookies for him. Plus the kids would love them too. So I took my favourite  sweet biscuit recipe, a small heart shaped cutter and some red fondant icing and hey presto! I doubt very much if there'll be any left by Valentine's day!

Valentine's Cookies

Makes 28
Preparation time 15 minutes plus 1 hour chilling time
Cooking time 10 - 15 minutes

90g unsalted butter, softened
100g caster sugar
1 large egg
½ tsp vanilla extract
200g plain flour plus more for rolling
½ tsp baking powder
½ tsp salt
Ready to roll red icing

Use an electric mixer to beat the butter and caster sugar together in a bowl until pale and fluffy. Add the egg and vanilla extract then beat again until fully combined. Add the flour, baking powder and salt to the bowl. Mix with a wooden spoon until the dough comes together – don’t be worried if the dough still seems quite wet at this stage, it will really firm up in the fridge. Wrap the dough in clingfilm and pop in the fridge for about 1 hour.

Preheat oven to 180°C {350°F} Gas mark 4. Line a large baking tray with greaseproof paper.

Lightly dust your work surface and your rolling pin with flour. Roll out the dough until it's 5mm thick. Cut out shapes with a heart shaped cookie cutter, then place them on your lined tray. You can place them about 1cm apart as they don't spread much when baking. Pop in the oven for 10-15 minutes until they turn a golden biscuit colour. Transfer to a wire rack to cool. 

When they’re all fully cooled, decorate with the icing. Roll out the icing to a thickness of about 3mm. Cut out the shapes with the same heart shaped cutter as you used before. Stick the icing to the biscuits using a little water.

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