Love Heart Biscuits Recipe
Uploaded by Renshaw Baking
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour – sieved
- Apricot jam
- 250 g Renshaw Ruby Red Ready to Roll Icing
- 250 g Renshaw Pink Ready to Roll Icing
- Mini Chocolate Flavour Beans
- Love Heart sweets
- Pink and White Pearls
Preheat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and caster sugar until nice and smooth then gradually stir in the plain flour to form a smooth paste.
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Roll out the shortbread on a work surface lightly dusted with flour.
Using heart shaped cutters cut out the hearts shapes and place on a baking tray.
Bake for 15 to 20 minutes until pale-golden brown.
Remove from the oven and leave to cool on a wire rack.
Lightly brush the tops of the heart biscuits with apricot jam.
Knead and roll out the Renshaw Pink and Ruby Red Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Cut out heart shapes using the same heart cutters used to make the shortbread biscuits.
Place the icing hearts on top of the biscuits.
Decorate using love heart sweets, chocolate beans and edible pearls by sticking to the icing with cooled boiled water.