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)
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.
Chill the dough if it gets too soft or difficult to work with.