Sweetheart Cookies
I made these gorgeous Valentine’s treats last night. They’re really light and sweet and they make a lovely gift for your lover, colleagues, neighbour etc etc. I like to dip them in chocolate but you can serve them with just a sprinkling of caster sugar if you like (best done when straight out of the oven). Package up with some ribbon or some raffia and give to your sweetheart!
Makes 15-20
- 130g butter, softened (definitely use butter not marge)
- 75g caster sugar
- 170g plain flour seived
- 10g desiccated coconut
- 150g dark chocolate
- edible sparkles (optional)
- heart shaped cookie cutter
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Also works nicely with white chocolate! With a freestanding or a handheld mixer, beat the butter and the sugar together until combined.
- Turn the mixer to a slower speed and slowly add the sieved flour. It will turn into a dough fairly quickly. Whilst it’s doing that, dust a clean surface with icing sugar and grab a rolling pin*.
- Remove the dough from the mixer and place on your floured surface. Roll it out to about 2cm thickness and cut into hearts using the cutter.
- Place the biscuits onto a greased baking tray. Pop in the fridge for 20 mins (this helps them hold their shape while cooking – I actually forgot to do that for the biscuits above…!!)
- While the biscuits are cooling/setting, heat your oven to 180°c.
- Remove from the fridge and bake on the middle shelf for 15-20 minutes, or until pale golden-brown. You may need to turn the tray halfway through.
- Remove when baked and cool on a wire rack until cold.
- Next, place your chocolate in a double boiler and melt. Dip one side of the biscuit into the chocolate and place on foil or parchment on a baking tray. Sprinkle a tiny bit of glitter on the melted chocolate on each biscuit and leave to set. You can pop them in the fridge if you want them to set faster.
- Voila! Your sweetheart biscuits are all done and ready to eat! Give them away or scoff the lot – my lips are sealed!
Enjoy!
