Heart-shaped shortbread recipe perfect for your Valentine as they do say the way to a person’s heart is through their tummy.
225g Salted butter, softened
100g caster sugar
225g plain flour, sifted
200g icing sugar, sifted
4tbsp Rachel’s Low Fat Raspberry yogurt
A few drops of pink colouring, if required
Preparation time: 10 mins
Cooking time: 10 mins
Serves: 12 biscuits
1.Pre-heat the oven to 150C/300F/Gas Mark 2. Lightly grease a baking tray.
2.Place the butter and the sugar in a mixing bowl and beat together until pale. Add the flour and bring the mixture together until a soft dough is formed.
3.Tip the dough onto a floured surface and using a floured hand gently roll out to ½ cm thickness. Using a heart shaped cutter, cut out the dough and place on the prepared baking sheet.
4.Bake until golden brown for approximately ten minutes. Leave for five minutes on the tray to cool and then transfer to a wire cooling rack to cool completely.
5.To make the icing, mix the icing sugar with the Rachel’s Low Fat Raspberry yogurt and beat until smooth, add the colouring and beat again.
6.Using a small piping bag, pipe the raspberry icing within the contours of the biscuit. Allow to set.