Events and Celebrations

Ingredients
  • 125 g (4 oz) butter
  • 125 g (4 oz) golden caster sugar
  • 1 teaspoon vanilla extract
  • 175 g (6 oz) plain flour
  • 1 tablespoon cocoa powder
  • 1 large egg
  • 1 egg yolk
  • 125 g (4 oz) icing sugar
  • 2 tablespoons water
Directions

Blend the butter, sugar and vanilla extract in a food processor. Add the flour, cocoa powder, whole egg and yolk. Blend again until the mixture forms a ball. Knead the dough lightly until it is smooth. Wrap and chill for 30 minutes.

Roll out the dough between 2 sheets of baking paper until it is 2.5 mm (⅛ inch) thick. Cut out 15 hearts using a 5 cm (2 inch) cutter. Reroll the trimmings and cut out 3 more heart shapes. Leave the hearts on the baking paper and slide the paper on to 2 firm baking sheets.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until the biscuits are firm and golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.

Sift the icing sugar into a bowl, add 1 tablespoon cold water, stir and add another 1 tablespoon water to make a smooth piping consistency. Put into a piping bag with a fine plain nozzle and pipe various designs around the edges of the cookies.

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