Winnie’s Sugar Hearts

Sugar Hearts

100g softened butter - I use salted

100g castor sugar

zest of 1 orange

1tsP vanilla extract, or seeds from 1 bean

1 egg - lightly beaten

200g flour

METHOD

In a stand mixer, cream the butter, sugar, zest & sugar together until light in colour.

Add the egg and combine.

Finally add the flour stirring slowly to completely mix.

Wrap in glad wrap - I don't know what the environmental airtight solution is here! please tell me!! - and put in the fridge for an hour. 

Preheat oven to 180'c

Line 2 baking trays with baking paper.

Knead it for a minute to make it smooth and a bit elastic. 

Then roll out on a floured surface, about 5mm thick and cut into your desired shape.

Bake for 12mins or until golden. 

Cool on the trays. 

Dream Cloud Sparkle Icing

edging
1/2c icing sugar
2ts water

flooding
2c icing sugar
4tbs water
4 different food colouring

Method

In a small bowl combine the edging icing ingredients so it resembles... toothpaste to be honest. 

Using a piping bag with a small nozzle, pipe an outline around the edge of each heart. 

Allow this to dry before the next step. 

Combine the flooding sugar and water in a bowl so it resembles - Look, I can only think of gross baby related stuff, so, just make sure it is opaque, and when drizzled on itself it settles smoothly quickly.

Separate into 4 bowls and tint slowly with drops of colouring until you like the tones. 

Using 4 different teaspoons, dollop small amounts of each icing into each heart. 

Tip the icing about, or use a flat small palate knife to push it to the hardened edge. 

Swirling is encouraged for dream rainbow sparkle wonder effect. 

Add assorted sprinkles while the icing is still tacky. 

TIP: If you've had too many coffees and have shaky hands, try to shake the edge line inwards... as those bumps will be covered later by the flood.