Delicious for a tea time snack.
Oven temperature: 180ºC
Baking time: 15 minutes
• 200 ml (200g) soft butter
• 125 ml (110g) castor sugar
• 185 ml (110g) cornflour
• 375 ml (220g) cake flour
• extra castor sugar, for dusting
• 250 ml (130g) icing sugar, sifted
• pink food colouring
1 Beat the butter until light, add the castor sugar and beat for two minutes. Sift the cornflour and cake flour together and stir into the butter mixture until it forms a stiff dough.
2 Roll the dough out onto a lightly floured surface and cut out heart-shaped biscuits. Place them onto greased baking trays.
3 Use a smaller round cookie cutter (you could also use the metal nozzle of a piping bag) to cut a hole out of the centre of half of the heart shapes.
4 Bake in a preheated oven at 180ºC for 15 minutes or until just golden. Remove from the oven and sprinkle with castor sugar. Allow to cool completely.
5 Mix the icing sugar with enough water to make a spreadable consistency. Add a little pink food colouring. Spread the icing on the biscuits without holes and top each one with a biscuit with a hole in it. Allow the icing to set until firm.