P34: VALENTINE’S HEARTS
P36: MAPLE FROSTED SOUR CREAM COOKIES
P37: GO NUTS COOKIES
P37: MAPLE-GLAZED APPLE COOKIES
P38: BLOOD ORANGE ROSEMARY COOKIES
P38: SPICED MEXICAN WEDDING COOKIES
Valentine’s hearts
Decorating idea!
Get the kids involved this half term by decorating biscuits with sprinkles!
MAKES 24
For the biscuits
170g (6oz) caster sugar
170g (6oz) salted butter
170g (6oz) golden syrup
1 large free-range egg
1tsp vanilla extract
480g (1lb) plain flour
130g (4½oz) self-raising flour
For the icing
900g (1lb 14oz) royal icing mix
150ml (5½fl oz) cold water
Red food colouring gel
1 Preheat the oven to 150°C/Gas Mark 2. For the biscuits, sift the flours together into a mixing bowl, add the sugar and mix well. Add the butter and, using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
2 When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and egg. Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.
Place the dough on a sheet of parchment. Begin by gently squashing down the dough with a rolling pin or your hands, cover with a second sheet of parchment,
