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Slice-and-bake Valentine’s biscuits

Valentine’s biscuits

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 5 hrs freezing and chilling
  • More effort
  • Makes 16-20

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
Nutrition: per serving
NutrientUnit
kcal159
fat9g
saturates5g
carbs17g
sugars6g
fibre1g
protein2g
salt0.2g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2015

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A star rating of 4 out of 5.10 ratings
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