Iced heart biscuits
Skill level: Easy peasy
Costs: Cheap as chips
These rich, buttery biscuits are perfect for children to help decorate for Mother’s Day. And it’s fine for a child to help with the mixing but, as the dough is quite buttery, the rolling out and cutting is probably best left to a grown up. But let them help finish off the biscuits with colourful decoration and then present them to you on Mothering Sunday.
- 100g butter, softened
- 50g caster sugar
- 170g plain flour
- Red and white ready made coloured icing tubes (using a plain nozzle)
Chill the dough if it gets too soft or difficult to work with.
- Preheat the oven to 180°C/350°F/160°C Fan/Gas Mark 4 and line two baking trays with non-stick baking paper.
- Beat the butter and sugar until pale and creamy, and work in the flour to make a stiff dough. You may find it easier to do this with your hands.
- Turn out onto a lightly floured surface and knead gently until smooth. Roll out to the thickness of a pound coin, and using well-floured heart shape cutters, stamp out a dozen hearts.
- Carefully transfer to the baking sheet and bake for 12 to 15 minutes.
- Leave to cool on the baking sheet for a few minutes to firm up, before transferring to a wire cooling rack.
- Once they are completely cool, decorate with ready made icing and pipe with alternating red and white dots or your own pattern.