Heart Biscuits
Ingredients
- 4 cup self-raising flour 4 cup self-raising flour
- 1 1/4 cup pure icing sugar, sifted 1 and 1 quarters cup pure icing sugar, sifted
- 2 tbs icing sugar (to dust) 2 tablespoon icing sugar (to dust)
- 250g butter, at room temperature 250 grams butter, at room temperature
- 10g soft butter 10 grams soft butter
- 1 tsp vanilla extract 1 teaspoon vanilla extract
- 1 drop red food colouring 1 drop red food colouring
- 1/2 tsp strawberry essence 1 half teaspoon strawberry essence
- 1 egg 1 egg
- 3/4 cup caster sugar 3 quarters cup caster sugar
- 1 cup condensed milk 1 cup condensed milk
Method
- Using an electric beater, beat condensed milk, butter, vanilla, sugar and egg until light and creamy. Add flour and stir until combined.
- Flatten biscuit into a round dough disc. Cover in plastic wrap and refrigerate for 20 minutes or until firm.
- Preheat oven to 180°C. Line large baking trays with baking paper.
- Roll out biscuit dough between 2 sheets of baking paper. Using a heart shaped cutter, cut 18 heart shapes. Place onto prepared tray. Bake for 12 minutes or until light golden and firm. Stand on tray for 5 minutes before transferring to a wire rack to cool.
- For the filling: Combine 1 tablespoon of hot water, butter, icing sugar, red food colouring, and essence in a bowl. Stir until smooth. Sandwich biscuits together with icing. Leave to set. Dust with icing sugar. Note: Vanilla extract is different to vanilla essence.
