BUDGET
WINNER25¢
EACH26 recipes+ MAY 2017
The kids can help Mum bake these beautiful biscuits to celebrate her special day
Made with love
Strawberry
& Cream Biscuits
MAKES 40 PREP 20 minutes + 1 hour
to chill COOK 15 minutes + cooling250g butter, at room temperature
⅔ cup caster sugar
1 teaspoon strawberry essence
1 egg, lightly whisked
Few drops of red food colouring
1½ cups plain flour,
plus 1½ cups extra1 Preheat oven 180ºC/160ºC fan-forced.
Grease and line 2 oven trays with baking
paper. Using an electric mixer, beat the
butter, sugar and strawberry essence in
a bowl until pale and creamy. Add the
egg; beat until combined. Divide the
butter mixture evenly into 2 portions.
Tint 1 portion with food colouring.2 Sift flour over red butter mixture; stir to
combine. Sift extra flour over remaining
butter mixture; mix to combine. Wrap
each portion of dough in plastic food
wrap; chill for 1 hour.3 Roll out each portion of dough
separately between 2 pieces of baking
paper until about 4mm thick. Using a
6cm round cookie cutter, cut 20 discs
from each dough portion. Place discs
on prepared trays.4 Using a 3cm heart shaped cookie cutter,
cut out the centre from each disc, then
carefully lift the centre shapes from discs
and swap them over with the other colour
to give a two-tone effect. Bake biscuits for
15 minutes or until lightly coloured. Cool
completely on trays (biscuits will firm).+ STRAWBERRY & CREAM
BISCUITS These can be made up
to 3 days ahead. Store in an airtight
container in a cool, dark place.
+ ZESTY LEMON MELTING
MOMENTS You can make these up
to 4 days ahead. Store in an airtight
container in a cool, dark place.
+ JAFFA CREAM HEARTS
These can be made up to 2 days
ahead. Store in an airtight container
in a cool, dark place.MAKE AHEAD
TIPS & TRICKS