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Valentine's
Baking Idea
Sweet
Valentine Heart Biscuits
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By Ann Skipp
Biscuits
are the perfect gift for someone you love on Valentine’s
Day and they couldn’t be easier to make. This recipe for
iced treats is sure to win over anyone’s heart! When the
biscuits are decorated with pink icing and spots, place
them in a box or bag tied with ribbon and give to your
Valentine.
The
biscuits can be made and decorated up to two weeks
before required. If you’re making them in advance, make
sure the icing has completely dried before storing the
biscuits in an airtight container. This simple, tasty
recipe can be adapted with a variety of different
flavours: try adding spices, dried fruit or grated
citrus peel.
Basic Biscuit Recipe
Ingredients
·
200g (7oz) plain flour
·
1g (¼tsp) salt
·
30g (1oz) semolina
·
115g (4oz) butter
·
115g (4oz) caster sugar
·
1 egg, beaten
Makes approximately 24
Method
1. Preheat the oven to 190°C (375°F or gas mark 5).
2. Sift the flour and salt into a mixing bowl. Mix in the
semolina.
3.
Lightly rub the butter into the mixture until it resembles
breadcrumbs, and then add the sugar.
4. Add the egg and bind the mixture together to form a stiff
dough. Wrap in greaseproof paper and place in the
refrigerator for at least an hour, preferably overnight.
5.
Roll out the biscuit dough thinly on a lightly floured board.
Cut out the required shapes using a cookie cutter and
place on a lightly greased baking tray.
6. Bake for approximately eight to 10 minutes or until pale
golden in colour. The baking time will vary depending on
the size of the biscuits.
7. Remove the biscuits from the oven and leave on the tray until
they start to go crisp. Place on a wire rack until cool,
then store in an airtight container.
* Top Tip
Do not store the biscuits with cake or
pastry as they will absorb moisture and lose their
crispness.
Decorated Biscuits
You will need
·
Basic biscuit ingredients (see above)
·
Zest of a lemon
·
Heart cookie cutter
·
Squires Kitchen Instant Mix Royal Icing
·
SK Rose Professional Paste Food Colour
·
Piping bags
·
No. 2 piping nozzle
Method
Biscuits
Make the
biscuit recipe using the instructions above, adding the
grated lemon zest at the same time as the sugar. Cut out
a few biscuits in heart shapes, bake and cool.
Decoration
1.
Mix the
SK Royal Icing according to the pack instructions. Cover
and leave to stand for a while before mixing by hand to
work out the air bubbles.
2.
Place
some royal icing into a piping bag fitted with a no. 2
nozzle. Pipe the outline of each of the biscuits.
Reserve some of this thicker icing for piping details
onto the biscuits later.
3.
Thin the
rest of the icing to flood the biscuits by adding a
little cold water. The icing should flow quite thickly
off the spoon.
4.
Colour
some of the thinned icing two different shades of pink
using SK Rose Professional Paste Food Colour.
5.
Place the
pale pink, dark pink and some thinned white icing into
three piping bags and snip off the very ends. Flood the
biscuits with all three colours and then pipe in a few
dots of a contrasting colour before the icing starts to
firm. Leave to dry.
* Top Tip
In some cases, the decoration can be
enhanced by piping around the edge of the biscuit again
once all the other icing is dry.
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This recipe and many others can be found
in Cakes & Sugarcraft magazine, issue 104. For
more fantastic cake, cupcake and biscuit ideas, see
issue 108 of Cakes & Sugarcraft magazine, on sale now!
Find everything you need for this recipe
and all your winter baking at
www.squires-shop.com
Be inspired with Squires Kitchen
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