Vanilla Hearts

They may be simple, but they are one of my favourite biscuits of all time. Easy to make, easy to bake and easy to eat! Dust them with sugar, fill them with jam, turn them into ‘stained glass’ cookies or flood ice them with royal icing… they work well with anything. They hold their shape beautifully during baking, which makes them perfect for almost anything.


OVEN TEMP:        150⁰C
YIELD: 25
MAIN UTENSILS: Mixing bowl, electric hand mixer, wooden spoon, baking sheet, rolling pin, cookie cutters, non-stick baking paper.

INGREDIENTS:
225g    Butter, softened                                                         
110g    Icing sugar, sifted                                            
5ml      Vanilla extract
225g    Cake Flour                                                          
110g    Custard powder              
Vanilla Castor sugar to dredge

METHOD:
1. In a bowl, cream the softened butter and sifted icing sugar until pale using an electric hand mixer.
2. Sift the flour and custard powder and work into the creamed butter mixture to form a firm dough. Add the vanilla and mix through.
4. Wrap in clingfilm and chill slightly ( or freeze at this point if you intend keeping the dough ).
5. Once chilled, remove from the fridge and knead gently until pliable. Using a rolling pin, roll out onto a lightly floured surface to about 2-3mm in thickness and then cut out shapes using shaped cookie cutters.
6. Place onto greased or non-stick paper-lined baking sheets and dock the biscuits with a fork and then chill again until firm.
7. Bake in the pre-heated oven until golden. Remove and cool just slightly.
8. Dredge with castor sugar while still slightly warm OR cool completely and flood with glace or royal icing.
9 ​Store in an airtight container.

Published by bakedbyangie

Pastry Chef and Cake designer

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