Ingredients
Equipment
Method
- Firstly make the cookie dough: Stir the sugar, salt and vanilla into the powder.
- Cut the cold butter into small cubes and rub into the flour mixture until you get a crumbly dough
- Roll the dough out between two sheets of parchment paper until you get an even 3-4mm thickness
- Place in the fridge to chill for 30 minutes
- Preheat the oven to 160℃
- Stamp out small heart shapes (or whatever shape you wish). Place on a lined baking sheet and bake for 10-12 minutes until starting to turn golden around the edges.
- Move to a wire rack to fully cool
To make the Royal Icing
- Sift the icing sugar into a large bowl. Stir in the crushed Love Hearts (if using)
- Add the glucose syrup and milk and stir to form a thick, glossy icing.
- Divide into small bowls, keep one white, and then add a couple of drop of food colouring to the other bowls to give lovely pastel icings. Place each icing into separate piping bags
- To decorate
- Snip the very tip off the icing bag. Draw a heart shape onto each biscuit and then fill in.
- Using the white icing, write Lovely messages on top of each icing heart
- Leave to set.
- These will firm up in about 10 minutes but ideally leave for a good few hours to fully firm up before placing in a tin or packaging up.