Valentine's Day Sugar Pane Cookies
ready in 3 h. 12 min.
- For the pastry
- 1 ⅛ cups
- ½ cup
- 1 ¾ cups
- ⅔ cup
All purpose flour (for the work surface)
- To decorate
- 1.333 cups
Food coloring red and green (temperature resistant)
- ¾ cup
- 2 tablespoons
Beat together the butter and the sugar until creamy. Sift in the flour and the rice flour and knead into a smooth pastry. Wrap in cling film and chill for around 2 hours.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
Roll out the pastry on a floured work surface approx. 5 mm thick cut out heart shapes and in the middle of each one cut out a smaller heart shape. Create holes in the top for hanging loops and place them on the prepared baking tray. Bake for around 12 minutes until golden yellow. Carefully remove from the baking tray and leave to cool.
Split the sugar between two small pots. Add 2 tbsp water to each one and, on a low heat, allow the sugar to dissolve. Colour one mixture red and the other green.
Place the biscuits on a piece of greaseproof paper and fill the holes with the red and green sugar mixtures. Leave to cool completely.
Mix together the icing sugar and the lemon juice to create a pipable frosting. Transfer to a piping bag and pipe the icing around the edges of the biscuits. Decorate with sugar pearls and leave to set.