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Valentine's Day Hearts

Valentine Heart Cookie

Lindsay says: These delicious heart-shaped treats are a cross between a fairy cake and a biscuit (cookie) and will disappear very quickly from the plate! They are based on a traditional recipe from Devon for "flats"

Makes 24

Hearts
8 oz self-raising flour (cake flour)
4 oz caster sugar (fine grained sugar)
3 ½ fl oz double cream (heavy cream)
½ teaspoon salt
1 egg, beaten
Approximately 1 tablespoon of milk

Glaze
4 oz icing sugar (confectioner's sugar)
Water
A few drops pink food coloring
Sprinkles, if you like!

~~~~

Heat gas oven to 190 °C

Line 2 baking sheets

Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.

Roll the dough out on a lightly floured surface until about 0.75 cm (one-third inch) thick, then cut into heart shapes using a small cutter.

Bake for 5-8 minutes until a light golden brown. Carefully transfer to wire racks to cool.

Make a simple glaze by mixing the icing sugar with a few teaspoons of water (add a very little at a time!) and a drop or two of pink food colouring. Drizzle a teaspoon of glaze over each heart and spread out with the back of a spoon.

Store in an airtight container.

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