VALENTINE’S SUGAR COOKIES

For the dough:

1. Mix softened butter and castor sugar in a large bowl with a wooden spoon, then add egg yolk and vanilla extract and briefly beat to combine.
2. Sift SUPREME Cake Flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together. Chill for 30 minutes or until the dough is firm but still pliable.
3. Preheat the oven to 180°C.
4. Lightly dust a flat surface with SUPREME Cake Flour to prevent the dough from sticking.
5. Use a rolling pin to evenly roll the piece of dough out to ± ½ cm sheet.
6. Use a selection of heart shaped cookie cutters and press out shapes.
7. Grease a baking tray with spray and cook, or use a sheet of baking paper or a silicone mat. Place the cookies on the baking tray making sure to leave about 2 cm between each cookie to allow for baking.
8. Place dough shapes on the baking tray.
9. Bake at 180°C for ± 12 – 15 minutes.
10. Leave biscuits to cool.

For the Icing:

1. Beat together the egg whites and icing sugar for about 5-7 minutes or until the icing is thick and smooth.
2. Mix in your colouring, to the desired shade.
3. Add a drop or two of water if your icing is a bit thick. When you lift a spoon or beater out of the icing it should fall back into the bowl relatively quickly without leaving any trace.
4. Fill a piping bag and decorate as desired.

N.B: Mixing times, oven temperatures and baking times are merely a guide and need to be adjusted to suit your ovens and mixers