These cute cookies are love at first bite, and would make a lovely gift for that special someone on Valentine’s Day, your anniversary, or just because...
- 175 g plain flour
- 100 g chilled butter, cubed
- 85 g icing sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 2 oz ready-to-roll fondant icing
- red food colouring
- 100 g icing sugar
- black food colouring
- edible pearly balls
- Put the flour, butter, sugar, vanilla and egg yolk in a food processor. Dribble in 1 tbsp water and blitz until the mixture comes together to form a dough. Tip onto a work surface and knead briefly to bring together, then wrap in plastic wrap and chill for 20 mins.
- Heat oven to 180C/160C fan. Roll out the dough to the thickness of a $1 coin. Use your 8cm heart cutter to stamp out heart shapes – you’ll have to re-roll the trimmings to make 20 biscuits. Put the hearts on 2 baking trays and bake for 12 mins, swapping the trays over halfway through, until pale golden and crisp. Leave to cool on a wire rack.
- Dye your lump of icing with red food colouring and wrap in plastic wrap until ready to roll. Mix the icing sugar with enough water to make a thick icing. Dye the icing with the black food colouring. Pour the icing into a piping bag with a small plain nozzle attached (or use a small sandwich bag and snip off the corner). Roll out the red icing to 3mm thick and use your 6cm cutter to stamp out hearts. Stick onto the biscuits with a little of the black icing.
- Use the black icing to give your love bug a head at the pointy end, draw a line down the centre to give it wings, then add spots. Stick 2 pearly balls onto each love bug’s head, then leave to set on a wire rack. You can pack your love bugs into boxes or cellophane bags to give as gifts for Valentine’s Day.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.7 g|
|Total carbohydrates||18.3 g|
|- Sugars||11.6 g|
|Dietary fibre||0.2 g|