Makes 24 (approx.)
adjust servings:

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For the biscuits:

For the icing:

  1. Put the butter and caster sugar together in a bowl and beat together until pale. Add the egg and vanilla and beat until combined.
  2. With the electric beater on its lowest speed, add the flour.
  3. Beat in until the mixture becomes a dough.
  4. Shape the dough into a flat disc and wrap in cling film. Place it in the fridge for two hours. Line two baking trays with parchment paper.
  5. Roll out the dough between two sheets of parchment paper.
  6. Dip a heart-shaped pastry cutter into some flour and cut out hearts from the dough.
  7. Place the hearts on the prepared trays about 1cm apart. Place the trays into the fridge for 20 minutes. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Bake the hearts for 15 minutes until they are pale golden. Allow to cool completely.
  8. Place the icing sugar and water in a small bowl and mix to combine. Add a few drops of food colouring into the remaining icing and mix until pink.
  9. Use a spoon to cover the top of each biscuit with white or pink icing. Allow to dry, then use the opposite colour to write a message on each biscuit, or decorate with sprinkles.

Nutrition Facts

Per biscuit (per serving): 107kcals, 3.1g fat (1.9g saturated), 18.9g carbs (12.4g sugars), 1.1g protein, 0.2g fibre, 0.023g sodium

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