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Valentine’s biscuits

Slice-and-bake Valentine’s biscuits

Valentine’s biscuits

Name: Valentine’s biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 16-20
Cuisine: British
Ingredients: 300g plain flour plus a little extra for dusting; 200g salted butter diced; 120g golden caster sugar; 2 large egg yolks; 2 tsp vanilla extract; ½ tsp rosewater or 25g/1oz freeze-dried raspberries, whizzed to a powder (optional); red or pink food colouring

Good Food team

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Makes 16-20

More effort

Prep: 30 mins

Cook: 20 mins

plus 5 hrs freezing and chilling

A star rating of 3.8 out of 5.13 ratingsRate

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These picture-perfect sweet treats make a gorgeous gift for someone special. Create dough cylinders then simply slice and bake the number of biscuits you want.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

300g plain flour

plus a little extra for dusting
200g salted butter

diced
120g golden caster sugar
2 large egg yolks
2 tsp vanilla extract
½ tsp rosewater

or 25g/1oz freeze-dried raspberries, whizzed to a powder (optional)
red or pink food colouring

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Nutrition: per serving

kcal159
fat9g
saturates5g
carbs17g
sugars6g
fibre1g
protein2g
salt0.2g

Method

step 1

Tip the flour and butter into a food processor and whizz to fine crumbs. Add the sugar and yolks then whizz to a smooth dough. Remove one-third of the dough, add vanilla to what’s left and pulse to whizz in. Wrap this dough in cling film and leave at room temperature.
step 2

Put the reserved dough back in the processor with the rosewater or dried raspberries, if using, and a drop of food colouring. Pulse and add more colouring to achieve an intense colour. If the dough has become too soft, pulse in a few spoonfuls more flour until a similar consistency to the vanilla dough. Put the dough in the fridge, remembering to remove it 30 mins before you need to roll it out.
step 3

Thickly roll out the coloured dough between baking parchment. Use a small 3-4cm heart cutter to stamp out hearts. Keep re-rolling and stamping until all the dough is used. Line up hearts on top of each other and press to form a cylinder, taking care to retain the heart shape. Wrap in cling film and freeze for 3 hrs until solid.
step 4

When the heart dough is hard, roll the vanilla dough, using your hands, into 3 cylinders the length of the heart stack. Stick one to each ‘side’ of the hearts, pat together to form a fat cylinder, then gently roll on your work surface until it completely encircles the coloured dough, with the frozen heart dough hidden in the centre. Chill for 2 hrs.
step 5

Heat oven to 180C/160C fan/gas 4. Use a sharp knife to slice the log into 1cm-thick discs. Place on trays lined with baking parchment, allowing space for spreading, and bake for 20 mins. Cool on wire racks. Will keep for up to 4 days in an airtight container.

Recipe from Good Food magazine, January 2015

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A star rating of 3.8 out of 5.13 ratings

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