These were originally called Christmas biscuits, but I didn’t have a chance to make them in December (too many recipes, not enough days) so, on the basis that I believe the spirit of Christmas should last the whole year through, I used the same recipe but swapped the star-shaped cookie cutter for heart-shaped ones and made these little cookies to spice up your Valentine’s Day! They’re light, have a delightful crunch and the warming ‘festive’ spice is quite lovely.
What you need…
1-2 baking trays, buttered or lined with Bake O Glide
250g unsalted butter, softened and chunked
140g caster sugar
1 egg yolk
300g plain flour, plus extra for dusting
1 teaspoon all-spice
1 teaspoon ground ginger
for the icing
100g icing sugar
1 tablespoon warm water
Food colouring (optional)
What to do…
Tip the butter and sugar into your food processor whizz until pale and creamy. Add the egg yolk and whizz to evenly incorporate. Tip in the flour and spices and whizz to form a dough ball. Wrap up in cling film and pop in the fridge for at least 2 hours.
Roll out the dough on a lightly floured surface to about 5mm thick. Use cookie cutters of your choice (stars for Christmas, hearts for Valentine’s, etc) and cut out as many as you can, re-rolling the trimmings as needed.
Place on your baking trays and chill in the fridge for 30 minutes. Preheat your oven to 180°c / 350f / gas 4.
Pop the cookies into the oven and bake for 12 minutes.
Let them firm up a bit on the baking trays before carefully transferring them to wire racks to cool.
Meanwhile, make the icing. Sieve the icing sugar into a bowl and then add the warm water gradually, mixing it in until the icing coats the back of a spoon. Add a few drops of food colouring , if using. Spoon into an icing bag fitted with a small writing tube/nozzle (mine was size 1.5). Decorate as you like (I’m not very good at this bit so my decoration was quite basic). Share them around immediately – they only keep for 1 – 2 days but…that shouldn’t be a problem! Enjoy!
Very easy. My only issue was not reading the bit about resting the dough in the fridge for 2 hours (it ended up going in overnight but the cookies were absolutely fine!)