Heart-shaped shortbread recipe perfect for your Valentine as they do say the way to a person’s heart is through their tummy.
Ingredients
225g Salted butter, softened
100g caster sugar
225g plain flour, sifted
Icing:
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
Method
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.
these look so pretty and cute x
They are and will be making lots!
Love that they are so simple! They look delicious!
These cookies look amazing & perfect for Valentine’s Day! Thanks so much for sharing at Sunday Fitness & Food 🙂
These look easy to make, something that I need as I’m not a particularly good baker! Thanks for sharing. #anythinggoes
These look so sweet 🙂 Thanks for sharing at Creative Mondays, hope you can join us later in the week for the Wednesday blog hop.