Violet Heart Biscuits
Easy
These delicious heart shaped biscuits are covered with Dr. Oetker Violet Crystals.
PREP IN
40 MIN
COOK IN
12 MIN
SERVE
36
Violet Heart Biscuits
Easy
PREP IN
40 MIN
COOK IN
12 MIN
SERVE
36
Introduction
These delicious heart shaped biscuits are covered with Dr. Oetker Violet Crystals.
Ingredients
- 75g (3oz) butter, softened
- 40g (1 ½ oz) caster sugar
- 115g (4 oz) plain flour
- 150g (5 oz) icing sugar
- Dr. Oetker Violet Flakes
TO DECORATE:
Method
- 1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line 2 baking trays with baking parchment. In a bowl, beat together the butter and caster sugar until soft and creamy.
- 2. Sift the flour on top and mix the ingredients together to form a firm dough. Turn on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm ( ¼ inch) - the mixture will be quite short. Using a 3.5cm (1 ¼ inch) wide heart shaped cutter, stamp out 36 heart shapes, re-rolling as necessary.
- 3. Arrange on the baking trays, spaced slightly apart. Chill for 30 minutes to firm up.
- 4. Bake for about 12 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.
- 5. To decorate, sift the icing sugar into a bowl and gradually blend in sufficient cold water - approx. 30-37.5ml (2-2 ½ tbsp) to make a smooth, glaze-like icing.
- 6. Tip the Violet Flakes into a small bowl. Working on 1 shortbread heart at a time, brush half the top and sides of the heart lightly with the icing glaze and then dip in the Violet Flakes to thickly coat. Place on a board lined with baking parchment whilst you decorate the remaining shortbread hearts.
- 7. Allow the glaze to dry for a few minutes before serving the hearts.
