Sprinkle heart shortbread recipe from The Unicorn Cookbook
This easy cookie recipe with confetti sprinkles is perfect to bake with your little one, on the run-up to Valentine's Day
Image: Alix Carey
If you're not Candice Brown when it comes to baking, don't worry, your unicorn-loving tots will go crazy for this magical shortbread biscuit recipe, from Alix Carey's The Unicorn Cookbook.
- 225g butter, softened
- 65g icing sugar
- 1 egg
- 1 tsp vanilla extract
- 160g plain flour
- 100g strawberry jam
- Hundreds and thousands, edible confetti sprinkles and dragées
- Preheat oven to 180ºC and line two baking trays with baking paper.
- Cream the butter and icing sugar together until smooth and fluffy, then add the egg and vanilla and beat in until thoroughly combined.
- Sift the flour and fold into the mixture gradually, to form a dough.
- Create a ball shape with the dough, cut in half and roll into two separate balls. Wrap each ball in cling film and put in the fridge to firm for 10 minutes.
- Roll out each ball on a floured surface to approximately 5mm thick and, using a 10cm heart-shaped cutter, prepare 12 heart shapes from each ball of dough. Then, using an 8cm heart-shaped cutter, cut out 12 smaller hearts from the centre of each 10cm heart, removing the scraps from the centre. You should have 24 heart shapes in total. (You can roll out the scraps and make some mini heart biscuits to minimise waste.)
- Using a palette knife, transfer each heart to the baking trays, leaving a 5cm space between each one in case the mixture spreads. Pop the trays into the fridge for 10 minutes.
- Once the dough is firm, remove the trays from the fridge and bake for 8 minutes, until the edges begin to brown. Remove from the baking tray and leave to cool on a wire rack.
- Once cool, sprinkle the top biscuits with icing sugar and set aside. Add a teaspoon-sized dollop of jam to the centre of the base biscuits, spreading a little towards the edges but ensuring most stays in the centre.
- Place the icing sugar-dusted biscuits on top of the jam-covered biscuits and fill the centres with the sprinkles. Eat immediately if you must, but these will keep in an airtight container for 2-3 days.
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