Skip to main content

ICED HEART COOKIES

Recipe Courtesy - @SupremeFlour

INGREDIENTS
  • 200 g / ⅓ cups Cake Wheat Flour, plus extra to dust
  • 100 g Castor sugar
  • Pinch of salt
  • 100 g Unsalted butter, chopped
  • 1 Medium egg
  • 5 ml / 1 teaspoon Vanilla extract

Icing:
  • 1 Egg white
  • 500 g Icing sugar


RECIPE INSTRUCTIONS
Put the flour, salt, castor sugar, butter, egg and vanilla into a food processor; pulse until mixture comes together (if you don’t have a processor, rub butter into dry ingredients until it resembles fine breadcrumbs, then stir in the egg and vanilla using a blunt-ended cutlery knife). Tip onto a work surface and bring dough together into a disc, then wrap in cling film and chill for 30 minutes.

Pre-heat oven to 180°C. Lightly flour a work surface, then roll out the dough until 5 mm thick. The thickness will determine how many cookies you will get from the dough.

Stamp out hearts, rerolling trimmings as needed. Put hearts on a greased baking tray and bake for 12 minutes or until lightly golden. Cool for 3 minutes, then transfer to a wire rack to cool completely.

To make the icing: Place egg white in a large bowl, slowly sieve icing sugar into the bowl, beating well in between. Whip until icing is thick and creamy. When it is ready it will be glossy and white.

Working quickly, decorate your cookies by spreading the icing over the cookies or drizzling it over the top. Place on a rack to set.


Continue icing the remaining biscuits. You might need to slightly adjust the consistency of the icing with water as you go. Allow to set before serving.

Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more
Decadent Coffee Fudge Ingredients 284 g white chocolate, chopped 170 oz bittersweet chocolate, chopped 1 300-mL can sweetened condensed milk 2 Tbsp coffee powder ½ Tbsp water Method Line a 8x8 inch baking pan with parchment paper; set aside. In a small bowl, dissolve coffee powder in water (it will be thick). In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes. Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm. Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.
Post a Comment
Read more