MOTHER’S DAY
Make a gift of these pretty biscuits FUNFET TI HEARTS
RECIPES BREN PARKINS-KNIGHT, CHETNA MAKAN V,KcK'Y V,w TOBY SCOTT &KK ]cw>/E' SUE HENDERSON, BIANCA NICE VYKV ]cw>/E' REBECCA NEWPORT, MORAG FARQUHAR
Makes 50-60 small biscuits freeze the undecorated biscuits Takes 40 mins plus cooling and setting Cost per biscuit 6p 220g unsalted butter, softened 200g caster sugar 1 large egg, beaten 2 tsp vanilla extract £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ 100g dark chocolate 100g white chocolate coloured strands, to decorate
1 Whisk the butter and sugar in a large bowl with an electric whisk for 2 mins until creamy and smooth. Add the egg and whisk until combined. 2 㨠ó «»»  Éè  Á«ö with a wooden spoon to form a smooth dough. Cover the bowl with »«Â£ »Á  ¨«»» ¢É Á«ÂÛ 3 Preheat the oven to gas 6, 200°C, ¢  Ÿ K »«£¨ã»÷ Éè Ûè ¢ roll out the dough to about 2mm thick. Cut out biscuits using a 6cm heartshaped cookie cutter. Reroll the trimmings as necessary until the dough is used up. Place the biscuits on baking sheets lined with nonstick baking Ô Ô Â ¸ ¢É Ÿ Á«ÂÛ èÂã«» pale golden and turning crisp around the edges. Transfer to a wire rack and leave to cool completely. 4 Melt the dark and white chocolate in separate heatproof bowls each set over a small pan of simmering water. Dip half the biscuits halfway into the dark chocolate and sprinkle the chocolate-coated side with coloured strands. Repeat with the remaining biscuits and white chocolate. Place on a wire rack to cool and set. The decorated biscuits will keep for a week in an airtight container. Each biscuit contains Energy
Fat
Saturates
Sugars
Salt
357kJ 85kcal 4%
4g 6%
2g 12%
6g 6%
0.0g 0%
of the reference intake. See page 8. Carbohydrate 12g Protein 1g Fibre <1g
Find more edible gift recipes at tesco.com/realfood
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