Its Valentine's Day tomorrow and I nearly forgot. Oops! Had a moment in the kitchen this afternoon and dreamed these babies up. Yum! (There are only two left to photograph!)
This is based on my basic biscuit mix that I use when I need a biscuit for cutting into amazing shapes and icing for various child friendly events. I like it because its fast and no fuss but also easy to convert to dairy free with the addition of Pure spread rather than butter, and it works quite well with gluten free flour too (omit the cornflour and add extra gluten free).
The biscuits work so well on Pampered Chef stoneware as they cook evenly and are lovely and crisp once they cool.
Makes about 18-20
Ingredients for biscuits
150g butter
90g caster sugar
180g plain flour
60g cornflour
pinch of salt
Filling
10 Marshmallows
Strawberry Jam
Method
1. Preheat the oven to 160°C
2. Cream the sugar and butter together till soft in a Classic Batter Bowl using a Bamboo spoon.
3. Add the flour, cornflour and salt and mix together to form a soft dough.
4. Roll out on a flexible cutting mat sprinkled with flour with the Baker's Roller to about the thickness of a pound coin.
5. Cut out heart shapes, re-rolling as necessary. This should give you round about 40 hearts depending on the size of cutter (mine is about 5cm high).
6. Bake on stoneware medium bar pans or medium round stones for around 18mins. You don't want them to be going too brown, just turning a tiny bit golden.
7. Remove half of the biscuits from the trays and cool on a stackable cooling rack.
8. Cut the marshmallows in half and put a cut half on top of the remaining biscuits. Put these back in the oven for about a minute until the marshmallow begins to melt. Watch out here as it can go very runny if you leave it too long.
9. Spread the cooling biscuits with a little strawberry jam and sandwich them together with a marshmallow covered biscuit. Wait for them to cool a little before serving or it gets very messy!!
(c) Kristina Robb 2012
This is based on my basic biscuit mix that I use when I need a biscuit for cutting into amazing shapes and icing for various child friendly events. I like it because its fast and no fuss but also easy to convert to dairy free with the addition of Pure spread rather than butter, and it works quite well with gluten free flour too (omit the cornflour and add extra gluten free).
The biscuits work so well on Pampered Chef stoneware as they cook evenly and are lovely and crisp once they cool.
 |
| The last two hearts left! |
Makes about 18-20
Ingredients for biscuits
150g butter
90g caster sugar
180g plain flour
60g cornflour
pinch of salt
Filling
10 Marshmallows
Strawberry Jam
Method
1. Preheat the oven to 160°C
2. Cream the sugar and butter together till soft in a Classic Batter Bowl using a Bamboo spoon.
3. Add the flour, cornflour and salt and mix together to form a soft dough.
4. Roll out on a flexible cutting mat sprinkled with flour with the Baker's Roller to about the thickness of a pound coin.
5. Cut out heart shapes, re-rolling as necessary. This should give you round about 40 hearts depending on the size of cutter (mine is about 5cm high).
6. Bake on stoneware medium bar pans or medium round stones for around 18mins. You don't want them to be going too brown, just turning a tiny bit golden.
7. Remove half of the biscuits from the trays and cool on a stackable cooling rack.
8. Cut the marshmallows in half and put a cut half on top of the remaining biscuits. Put these back in the oven for about a minute until the marshmallow begins to melt. Watch out here as it can go very runny if you leave it too long.
9. Spread the cooling biscuits with a little strawberry jam and sandwich them together with a marshmallow covered biscuit. Wait for them to cool a little before serving or it gets very messy!!
(c) Kristina Robb 2012
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