We don’t think you can go past the Chelsea Sugar recipe for making heart cookies, they turn out fabulous!
2 cups plain flour
1 tsp baking powder
½ cup Raw Sugar
¼ tsp grated lemon rind
2 cups Icing Sugar
¼ tsp butter, softened
2 tbsp boiling water
Whatever colour food colouring you have (our are blue and red)
Sift flour and baking powder into a bowl. Rub in butter with your fingertips until it resembles fine bread-crumbs.
Add Raw Sugar, and lemon rind.
Lightly beat egg in a separate bowl. Add to dry ingredients, mixing to form a stiff dough.
Turn dough out onto a lightly floured board. Roll out to 4mm thickness. Cut out heart shapes using different sized heart cutters then place biscuits on a greased or lined baking tray.
Bake at 180°C for 20 minutes or until light golden brown. Transfer biscuits on to a wire rack and allow to cool.
Sift Icing Sugar into a bowl. Add butter and sufficient boiling water to mix to a spreadable consistency.
For different icing colours, set aside some white icing, and then split the remaining icing into two bowls and add red and blue colouring to each bowl.
Ice the biscuits and decorate as desired.