Step 1
Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.

Step 2
Beat the egg, vanilla extract and sugar together using a wooden spoon.

Step 3
Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.

Step 4
Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Use 2 or 3 different-sized heart-shaped cutters to stamp into biscuits. Transfer to the prepared baking trays.

Step 5
Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

Step 6
Mix 75g (3oz) icing sugar with a little water to make a stiff icing. Pipe carefully around the edge of the biscuits using a small icing bag fitted with a fine plain icing tube. Leave to set. Mix the remaining icing sugar with a little water and 1-2 drops of pink colouring to give a pale pink icing. Spread over the biscuits one at a time, so that it reaches the piped edges. Leave until set.

Sweetheart Biscuits

Sweetheart Biscuits

A bit of romance will warm up a chilly February day, so why not make some of these pretty heart-shaped biscuits for the one you love?

30

Serves: 30

18
MINS

Bake Time: 18 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
11 medium egg
2-32-3 drops vanilla extract
75g3oz caster sugar
100g4oz Trex, at room temperature
200g7oz plain flour
Pinch of salt
50g2oz polenta or semolina

To decorate

250g9oz icing sugar
Pink food colouring

METHOD

Step 1
Position the oven shelves towards the top of the oven. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Lightly grease two baking trays with a little Trex.

Step 2
Beat the egg, vanilla extract and sugar together using a wooden spoon.

Step 3
Put the Trex into a mixing bowl with 150g (6oz) flour and the salt. Beat together with a wooden spoon until smooth and creamy. Gradually beat in the egg and sugar mixture. Add the remaining flour and polenta or semolina and mix together to make a smooth dough.

Step 4
Turn out onto a lightly floured work top and roll out with a floured rolling pin until 5mm (¼ in) thick. Use 2 or 3 different-sized heart-shaped cutters to stamp into biscuits. Transfer to the prepared baking trays.

Step 5
Bake for 16-18 minutes until light golden brown. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

Step 6
Mix 75g (3oz) icing sugar with a little water to make a stiff icing. Pipe carefully around the edge of the biscuits using a small icing bag fitted with a fine plain icing tube. Leave to set. Mix the remaining icing sugar with a little water and 1-2 drops of pink colouring to give a pale pink icing. Spread over the biscuits one at a time, so that it reaches the piped edges. Leave until set.

BAKE MODE

WHY NOT TRY ...