https://westgold.com/
Difficulty
Easy
Prep time
20 minutes
Cook time
12-15 minutes
Serves
12-15 pairs
Ingredients
150g Westgold Unsalted Butter, soft
75g brown sugar
1 egg
200g plain flour
25g cornflour
Pinch of salt
1 tsp cinnamon
2 tsp mixed spice
1 tsp ground ginger
½ tsp baking powder
Filling
½ cup raspberry jam
Icing
3 Tbsp Westgold Unsalted Butter, melted
1 cup icing sugar
1-2 Tbsp milk
½ tsp vanilla
1 tsp freeze-dried raspberry powder
Method
To make the biscuits:
Cream the butter and sugar until light and fluffy. Beat in the egg. Mix in all the remaining ingredients until combined.
Roll out the dough between 2 pieces of baking paper to around 5mm thickness and place in the fridge for 30 minutes until firm.
Preheat the oven to 180°C. Peel off the paper to loosen the dough on both sides and lightly dust with flour.
Cut out heart shapes and place them on a baking paper-lined oven tray. Re-roll the offcuts.
Bake for 12-15 minutes until lightly browned. Set aside to cool.
To finish the biscuits
Join the biscuits together with raspberry jam.
Place the icing sugar, vanilla, and melted butter in a mixing bowl. Whisk in the milk until the icing is spreading consistency.
Pipe the icing onto the top of the hearts and sprinkle with freeze-dried raspberry powder. Set aside to set.
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