Shopping list
220g unsalted, soft butter
200g caster sugar
1 large free range egg, beaten
2 teaspoons vanilla extract
400 grams plain flour
pinch salt
180g Tony's dark chocolate
180g Tony's white chocolate
4 tablespoons double cream
multi coloured hundreds and thousands
For Eid, we bake festive cookies, English shortbread confetti hearts. Because we want the mini-monsters to dole the biscuits out as a special treat, at school, we bake a lot. We bake the cookies in three batches because we want there to be enough for everyone in the class. With 45 biscuits it will be fine, there are even enough to taste a few. ;))
How to bake confetti hearts
Mix butter and sugar until creamy.
Beat in the eggs one by one.
Beat with the last egg vanilla in.
Sift the flour with the salt.
Knead the flour iin parts into the butter mixture.
Wrap the dough in cling film.
Place waxed paper on the baking tray.
Roll out the dough to 1cm thickness.
Cut out the hearts.
Place the biscuits 10 mins. in the fridge.
Preheat the oven to 180°C - 160°C Fan
Bake the biscuits in 12 - 15 minutes golden.
Allow to cool 5 minutes on the baking tray.
Then place the cookies on a rack.
While the biscuits cool we melt the choclate, we start with the white
Chop the chocolate finely.
Melt it au bain marie.
Remove from the heat.
Stir in 2 tablespoons of cream.
Dip the biscuits up to half in the white chocolate and repeat it with the dark chocolate
Scatter sprinkles over the chocolate and let it dry.
Delicous with tea and the kids are very happy!
Eid Mubarak!