Valentine’s Day is upon us and if you don’t have much time to prepare a dessert, these simple shortcrust cookies are for you.
I used a vanilla shortcrust pastry to make the base of the cookies, which I then decorated with royal icing, pistachios and the final touch given by edible flowers that make everything very romantic.
What are you waiting for? Go read the recipe!!!
- Food processor;
- Graduated jug;
- Rolling pin;
- Heart shaped cutter;
- Pastry bags;
- Pistachio grains;
- Ebidle flowers.
INGREDIENTS for about 16 cookie, small & big ones:
- 220 g cake flour;
- 50 g cornflour;
- 90 g icing sugar;
- 6 g baking powder (2 tsp);
- Pinch of salt;
- 70 g sunflower seeds oil;
- 60 g vegetable milk;
- 1/2 vanilla bean.
ROYAL ICING GLAZE to decorate:
- 60 g icing suar;
- 10 g lemon juice;
- Pistachio grains;
- Edible flowers.
1 – To prepare the shortcrust pastry, weigh the flour, cornstarch, icing sugar, baking and salt in a food processor and start it to mix the ingredients. Add the oil, milk and vanilla seeds and blend everything well until a compact and smooth dough begins to form.
2 – As soon as the shortcrust pastry is ready, form a square dough of about 1-2 cm thick, wrap it with plastic wrap and place it in the refrigerator to rest for about 1 hour.
3 – Take the pastry from the fridge, remove the film and place it between two sheets of baking paper, roll it out with a rolling pin until it is about 3-4 mm thick. Place the pastry in the freezer for 5 minutes and in the meantime prepare two trays lined with baking paper or silicone mats.
4 – With the heart molds, obtain the biscuits from the spread out pastry. Freeze for 15 minutes.
5 – Bake everything in a preheated oven at 165 °C for 17 minutes. After the cooking time has elapsed, remove the pan from the oven and allow the biscuits to cool.
6 – Prepare the royal icing by mixing the icing sugar with the lemon juice, fill a pastry bag and decorate the biscuits. Decorate with pistachios and edible flowers.