Pretty heart biscuits
Fun to make and pretty in pink, these heart-shaped vanilla biscuits from Miranda Gore Browne are sandwiched with a glossy milk chocolate ganache and topped with a tasty raspberry icing and pastel-coloured sprinkles.
Ingredients
- For the ganache:
- 100g milk chocolate
- 100ml double cream
- For the icing
- 200g icing sugar
- A few raspberries or a few spoonfuls of raspberry jam
- Biscuit dough
- 200g unsalted butter
- 160g caster sugar
- 40g golden syrup
- 1 egg, beaten
- 400g flour
- 1 tsp of vanilla bean paste
Method
- To make the ganache: Break the chocolate into a small heatproof bowl and add the cream. Put the bowl over a pan of simmering water. Watch it carefully and once the chocolate starts to melt, lift it carefully off the heat and stir well. Leave at room temperature for about 3-4 hours to cool and thicken.
- To make the biscuit dough: Cream together the butter, sugar, syrup and vanilla bean paste.
- Add the beaten egg and mix again.
- Add the flour and beat until a dough starts to form. Bring the dough together with your hands and make into a flat disc, wrap in non-stick baking paper and leave to chill in the fridge for a couple of hours or until you are ready to make the biscuits.
- Take the dough out of the fridge and let it sit at room temperature for about half an hour, or until you can easily roll it out with a rolling pin.
- Roll out between two sheets of non-stick baking paper or with a little flour.
- Use a heart-shaped cutter to cut out the biscuit shapes. Or use a glass or round cutter if you don’t have a heart-shaped one.
- Put the shapes onto a flat tray lined with non-stick baking paper.
- Put the tray of uncooked biscuits into the fridge to chill again (this will help them hold their shape better).
- After about half an hour of chilling, preheat the oven to 180 degrees
- Bake for 10-12 mins or until pale golden around the edges and dry on top.
- Lift out of the oven and leave the biscuits to cool completely on the tray and to harden.
- Once they are cold and you are ready to share your biscuits, make the icing by mixing together the icing sugar and jam or raspberries, then sandwich the biscuits with the ganache and drizzle with the icing. Add sprinkles or a dusting of icing sugar – or leave just as they are.ache and raspberry icing
