Strawberry heart biscuits
These biscuits are versatile: make in any shape and size and fill with any ingredients or filling of choice, even caramel and lemon curd makes for a nice eat!
Makes about 14 double
250 g butter or margarine, softened
125 ml (100 g) castor sugar
750 ml (420 g) cake flour
Filling
375 ml (200 g) icing sugar, sifted
45 ml warm water
125 ml (165 g) strawberry jam
icing sugar, for dusting
1. Cream butter and sugar together. Sift flour and add. Mix well to a soft dough.
2. Roll out dough on a lightly floured surface to a thickness of about 3 mm. Using a large heart cutter, cut out about 28 hearts from dough. Place hearts onto greased baking trays. Using a smaller heart cutter, cut centers out of 14 large hearts.
3. Bake in a preheated oven at 180 °C for 10–12 minutes. Turn out onto wire racks to cool.
4. Filling: Combine icing sugar and water and mix until smooth. Spread onto whole hearts and top with remaining hearts. Leave to set. Fill center with strawberry jam. Dust with icing sugar.