Heart shaped biscuits
Perfect for your Valentine, or can easily be made in another shape to enjoy the rest of the year!
Here’s what you’ll need;
For the biscuit;
- 175g butter
- 85g caster sugar
- 255g GF plain flour
- 30g cornflour
- 1 tsp xanthan gum
For the icing;
- 60g milk chocolate
- 100g icing sugar
- 2 tbsp milk
For the fondant topping, I used ready to roll fondant icing, in red and pink.
You’ll also need a heart shaped cookie cutter for these biscuits. (Or whichever other shape you prefer!)
Firstly to make the biscuit, preheat the oven to 180. Cream together the sugar and the butter in a bowl. Then sift in the flours and the xanthan gum and combine until a dough forms.
Line a baking sheet with greaseproof paper and press the dough into the tin. Level and smooth it with the back of a spoon, then prick all over with a fork.
Bake for 30 minutes until golden.
Remove from the oven and while still warm cut out hearts from the biscuit using the heart shaped cutter. After each heart is cut out, transfer back onto the warm tin to cool.
For the icing, add the chocolate to a heatproof bowl and top to a pan of boiling water on a low heat. Once melted, allow to cool a little. Mix together with the icing sugar and gradually add the milk a little at a time until the correct consistency.
Spread the icing over each cooled biscuit evenly.
For the fondant topping, roll out the fontant onto a icing sugar covered work surface until around 5mm thick. Use the same cookie cutter to stamp out heart shapes in the fondant and top to each biscuit.
Store in an airtight container and enjoy!