| Cook Time | 15 minutes |
| Servings | cookies |
Ingredients
- 150 grams Unsalted Butter at room temperature
- 1/2 cup Caster Sugar
- 1 teaspoon Vanilla Sugar
- 1 Egg
- 2 cups Self Raising Flour
- 1/4 cup Strawberry Jam
- 1 1/2 cups White Chocolate Melts melted
- Red Food Colouring to tint
- 1 1/2 cups Milk Chocolate Melts melted
Ingredients
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Instructions
- Beat butter, sugar and vanilla in a bowl with an electric mixer until light and fluffy. Add egg, beating until combined. Stir in flour to form a smooth dough. Knead dough on a lightly floured surface until smooth. Roll dough between two sheets of baking paper until 5 mm thick.
- Using a 5 cm heart shaped cuter, cut out 30 hearts. Re-roll any dough scraps and repeat the process until dough is used. Place hearts, 4 cm apart, onto two large oven trays lined with baking paper.
- Cook trays, one at a time, in a moderate oven (180c), for about 15 minutes, or until golden brown. Remove from oven. Cool on trays.
- Sandwich cooled biscuits together with strawberry jam.
- To decorate biscuits, tint white chocolate pink with a few drops of food colouring. Dip half of each biscuit sandwich into pink mixture. Return to trays lined with baking paper to set at room temperature. Once set, dip other side into milk chocolate. Return to trays to set.
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