I’m still a sucker for a bit of romance, pink and hearts, and I tend to get swept away in February with all things pretty and heart’y. I tend to bake in hearts this time of year – once I made a heart-shaped chocolate cake, and another year heart-shaped cupcakes in silicone moulds.
This year I’d like to get my toddler on board so I’ll be making some butter biscuits that can be cut into shapes (including hearts), and then decorated and gifted (great for teachers and friends). Even if you refuse to be sucked into the commercialism of the day and month of love, then you can still bake these caus they taste amazing.
250g butter, softened
180ml castor sugar
1 extra large egg
10ml vanilla essence (I used 5ml vanilla extract)
450ml Sasko cake flour
Preheat oven to 160°C.
Cream the butter and sugar until light and creamy. Add egg and vanilla and mix well.
Sift in flour and mix to form a stiff dough. More flour can be added if mixture seems too soft.
Roll out dough on a lightly floured surface and use a 7cm heart shaped cookie cutter to cut out biscuits, then bake as above.
Optional: While biscuits are cooling melt 100g each of white and milk chocolate, separately in microwave for 2 minutes on medium. Pipe lines of chocolate across hearts. Allow to set hard. Or, ice them, decorate with silver balls or sprinkles, or as your heart desires! Makes about 30, depending on the shape of your hearts.
For a royal icing, whisk 25ml lemon juice and 500ml sifted icing sugar. Divide between your chosen food colourings. Pipe or spread onto the biscuits and decorate.
Happy month of love!
Here’s some inspiration via Pinterest:
This post was brought to you by Sasko. All recipes are from Sasko. For more, go to their website.