Valentine's Day Hearts
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 colouring
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.
More Valentine's Day Baking
More Valentine's Day Recipes
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