Heart shaped biscuits – crumbly, buttery biscuits with perfectly pink icing – time for tea in bed.
125g butter or margarine, softened
60ml (50g) castor sugar
375ml (210g) Snowflake Cake Wheat Flour
For the icing
375ml (200g) icing sugar
- Cream the butter and castor sugar together. Sift the flour, then add to butter mixture with the milk and mix well to form a soft dough.
- Roll out the dough onto a lightly floured surface to a thickness of about 3 mm. Use a heart-shaped cookie cutter to cut out shapes. Place onto greased baking trays.
- Bake in preheated oven at 180°C for 10-12 minutes or until golden brown. Turn the cookies out onto wire racks to cool.
- For the icing: Sift the icing sugar and add enough water to mix to a smooth, runny consistency. Add the food colouring. Ice the biscuits and decorate with sprinkles. Leave to set and store them in an airtight container.