I thought I’d have a go at some cute valentine’s biscuits this year. These can be gluten free or not depending on what flour you use. They’re dairy free but do contain eggs. They look fab and are a lot simpler to make than they look!
You will need:
300g plain flour (or plain gluten free flour)
200g dairy free margarine
120g golden caster sugar
2 egg yolks
30g freeze-dried raspberries
2 tsp vanilla extract
Put the flour and margarine (chopped or in small bits) in a food processor and pulse until it forms a crumb-like texture. Add the egg yolks and sugar and then pulse again until it forms a dough.
Take 1/3 of the dough and put in a separate bowl. Add the vanilla extract to the remaining 2/3 and pulse again to combine. Then remove that dough and leave it in the fridge to chill.
Put freeze dried raspberries into the processor and whizz until a fine dust. Add the 1/3 of the dough you removed to the raspberries. Pulse to combine. Put the dough in the fridge to chill for at least an hour.
Once chilled roll out the raspberry dough and cut out small heart shapes (I used a small 3cm heart cutter). It doesn’t matter exactly how thick they are as you will take all the cut out hearts and stack them together. Press them carefully together, ensuring you maintain the heart shape. Wrap in cling film and pop in the freezer for a couple of hours (you can do all this but one day and leave it overnight too).
When you’re ready to make the biscuits take the heart-roll out the freezer and the vanilla dough out of the fridge. Make three cylinders of the vanilla dough that are the length of the heart-roll. Stick them on to the heart-roll and carefully press them around it until you have completely covered the hearts in a circle.
Place them on a baking tray and pop them into a preheated oven at 170 C for 20 – 25 mins or until the edges start to turn golden. Allow them to cool on the tray for ten mins and then transfer to a wire rack.