Wednesday 13 February 2013

Strawberry Shortbread Hearts recipe

Rachel's Organic have come up with another lovely recipe to spoil the one you love this Valentine's Day. I'd never thought of combining yogurt with icing sugar to make icing - definitely one to try next time the Madhouse Mini-testers want to get busy in the kitchen.


Strawberry Shortbread Hearts

225g salted butter, softened 
100g caster sugar 
225g plain flour, sifted 

Icing: 200g icing sugar, sifted 
4tbsp Rachel's low fat strawberry yogurt
A few drops of pink colouring, if required

Makes: 12 biscuits 
Preparation time: 10 mins 
Cooking time: 10 mins


1.Pre-heat the oven to 150C/300F/Gas Mark 2. Lightly grease a baking tray.

2.Place the butter and the sugar in a mixing bowl and beat together until pale. Add the flour and bring the mixture together until a soft dough is formed.

3.Tip the dough onto a floured surface and using a floured hand gently roll out to ½ cm thickness. Using a heart shaped cutter, cut out the dough and place on the prepared baking sheet.

4.Bake until golden brown for approximately ten minutes. Leave for five minutes on the tray to cool and then transfer to a wire cooling rack to cool completely.

5.To make the icing, mix the icing sugar with the strawberry yogurt and beat until smooth, add the colouring and beat again.

6.Using a small piping bag, pipe the strawberry icing within the contours of the biscuit. Allow to set.

PER 70g SERVING: 302Kcal, 2.4g Protein, 38.5g Carbs, 25.8g Sugar, 15.3g Fat, 9.6g Sat Fat, 0.5g Fibre, 0.3g Salt 


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