Sweetheart Biscuits Recipe
200ml icing sugar.
500ml flour, sifted.
dark melting chocolate.
pinch of salt.
thin red satin ribbon (Optional).
Preheat oven to 180°C.
In a bowl cream the butter and icing sugar until light and fluffy.
Add the flour and salt.
Stir until the mixture is smooth.
Half fill a piping bag fitted with a 8mm star nozzle with the biscuit mixture.
Pipe the mixture into heart shapes onto a greased baking tray.
Each heart should measure approximately 6,5cm at the widest point and 6cm from the top to the point.
Bake for 8-10 minutes or until pale golden brown.
Leave on the tray for 10 minutes before moving to a wire rack.
Leave to cool completely.
Melt the chocolate over a bowl of hot water.
Dip half of the heart shaped biscuits into the chocolate.
Place on a wire rack or a piece of waxed paper to dry completely.
Tie the ribbon into a bow around the top of the biscuit.
Place in an airtight container.