Nana's Recipes

Biscuits

Vanilla Heart Shortbread Biscuits

Serves 30 biscuits Prep 20 min Cook 15 min

Ingredients

  • 1 vanilla pod, split, seeds removed
  • 175g (6oz) butter, at room temperature
  • 75g (3oz) caster sugar
  • 175g (6oz) plain flour
  • 75g (3oz) semolina
  • 55g (2oz) icing sugar, sifted
  • few drops pink food colouring
  • 2-3 tsp rose water or water

Method

  1. Preheat oven to 180°C/350°F/gas mark 4. Split the vanilla pod and put the seeds in a bowl with the butter; beat until softened. Add caster sugar and beat until fluffy.
  2. Stir in the flour and semolina to make a doughy mixture.
  3. Turn out onto a lightly floured surface, knead until smooth, then roll out to 3mm (⅛in) thick.
  4. Cut out heart shapes and bake for 15 minutes.
  5. Mix the icing sugar, food colouring and enough rose water or water to make a thin icing. Pipe over the cooled biscuits.

Notes

Allow cooling time after baking before icing. Variation: St Clement's Shortbread — at Step 1, beat 1 tsp finely grated orange zest and 1 tsp finely grated lemon zest with the butter, then follow Steps 2 and 3.