Romantic Pastry Treats
ready in 50 min.
- ½ cup butter
- ¼ cup caster sugar
- 1 ¼ cups all-purpose flour
- ¾ cup powdered sugar
- red Food coloring
Preheat the oven to 190ºC (170º fan) 375ºF, gas mark 5. Grease and line a large baking sheet.
Beat the butter and caster sugar until smooth then add the flour and mix to a stiff dough. Roll the dough on a floured board to a thickness of 1 cm | 1/2". Cut out biscuits with a heart-shaped cutter and place them onto the baking sheet. Bake in the oven for 15 - 20 minutes until they are pale golden then cool on a wire rack.
Mix four tablespoons of the icing sugar with a little water to make a thick paste and spoon into a piping bag fitted with a small nozzle. Mix the remaining icing sugar with a few drops of red food colouring and enough water to make a thick paste.
Spread the pink icing over the pastry hearts and let it set for 15 minutes. Pipe horizontal lines of the white icing in the piping bag across the pastry hearts and drag a skewer down them to create a feathered effect.