Rebecca and Rosie of Honeywell Bakes are here with a terrific heart cookie ornament you can hang on your tree as decoration, then enjoy as a treat later, or pack up and give as a gift. I alway love the idea of edible ornaments!
Directions:
Preheat oven to 170C (340F)
Mix flour, baking soda, sugar and butter in a stand mixer on low speed for 5 minutes or until it resembles breadcrumbs.
Add golden syrup, egg and vanilla essence and mix on a low speed until a dough forms.
Remove from bowl and shape into a ball. The dough can be frozen at this stage if desired – wrap in cling film (saran wrap) and seal in a freezer bag for up to 3 months.
Roll out on a floured surface to approximately 4mm thick. Rolling half the dough at a time will make it more manageable.
Cut out hearts or desired shapes and place on a baking tray lined with baking parchment 3cm apart, as they will grow during baking.
Gather up the scraps of dough and repeat until it’s all used.
Bake for 10 minutes until lightly golden.
Remove from oven and allow to cool slightly.
Then, using a straw, make holes in the tops of the biscuits, cutting the straw after making each hole and discarding the pieces. Allow to cool completely.
Dust with icing sugar and thread ribbon, bakers twine, raffia or string through the holes and tie at the top. Hang and enjoy!
Tip: For alternate flavours try substituting the vanilla for a teaspoon of ground cinnamon, ginger, or almond essence.
Thank you, Rebecca and Rosie, I hope to try making these in a few days! To learn more about Honeywell Bakes, please visit their site, shop, and Facebook page.
Equipment
- Ribbon, string, raffia or bakers twine
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 ¼ cups cold butter diced
- 1 ¼ cups brown sugar
- 2 ½ tablespoons corn syrup
- 1 egg
- 1 teaspoon vanilla essence
Instructions
- Preheat oven to 170C (340F).
- Mix flour, baking soda, sugar and butter in a stand mixer on low speed for 5 minutes or until it resembles breadcrumbs.
- Add golden syrup, egg and vanilla essence and mix on a low speed until a dough forms.
- Remove from bowl and shape into a ball. The dough can be frozen at this stage if desired – wrap in cling film (saran wrap) and seal in a freezer bag for up to 3 months.
- Roll out on a floured surface to approximately 4mm thick. Rolling half the dough at a time will make it more manageable.
- Cut out hearts or desired shapes and place on a baking tray lined with baking parchment 3cm apart, as they will grow during baking.
- Gather up the scraps of dough and repeat until it’s all used.
- Bake for 10 minutes until lightly golden.
- Remove from oven and allow to cool slightly.
- Then, using a straw, make holes in the tops of the biscuits, cutting the straw after making each hole and discarding the pieces. Allow to cool completely.
- Dust with icing sugar and thread ribbon, bakers twine, raffia or string through the holes and tie at the top. Hang and enjoy!
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