Valentine Hearts

I can’t give you the recipe for a wonderful Valentine’s Day, but I can give you this one for irresistible hearts.

Inroduction

About this Recipe

By: Sheridan Rogers

I can’t give you the recipe for a wonderful Valentine’s Day, but I can give you this one for irresistible hearts.

Ingredients

  • softened unsalted butter 250g
  • caster sugar 2/3 cup
  • egg 1, organic or free range, at room temperature
  • vanilla 1 teaspoon
  • plain flour 2 1/2 cups, sifted with a pinch of salt

Cream together the butter and sugar.  Beat in the egg and vanilla then add the flour, mixing to form a soft firm dough. Form into a ball and wrap in greaseproof paper or plastic wrap.  Chill in the fridge 2 – 3 hours (or 1 hour in the freezer). Preheat oven to moderate (180degc or 160degC Fan Forced).  Line 2 – 3 baking trays with baking paper. Remove dough from fridge and cut into thirds – work with one-third of the dough at a time. It will feel brittle but will soften once you knead it a little with floured hands. Roll it out onto a floured bench (or you can roll it out between two sheets of baking paper which is easier) to 5mm (1/4 inch) thickness. Stamp out the dough with heart-shaped cutters and place carefully on lined trays.  Bake 12 – 15 minutes or until golden. Makes about 45 – 50. Use the recipe for Royal Icing (White Frosting) here to decorate the hearts.  You can also use fondant to decorate the tops.