Have some fun in the kitchen with your kids this Valentine’s Day. They’ll love creating these special treats.
Heart shaped biscuits
- 250g butter, softened
- 180ml castor sugar
- 1 extra-large egg
- 10ml vanilla essence
- 450ml Sasko Cake Flour
- Preheat the oven to 160°C.
- Cream the butter and sugar until light and creamy, add the egg and vanilla and mix well.
- Sift in flour and mix to form a stiff dough. More flour can be added if the mixture seems too soft.
- Roll the dough out on a lightly floured surface and use a 7cm heart-shaped cookie cutter to cut out biscuits, and then bake as above.
- While the biscuits are cooling, melt 100g each of white and milk chocolate separately in the microwave for two minutes on medium.
- Pipe lines of chocolate across the hearts.
- Allow to set, then decorate with silver balls or sprinkles, or as your heart desires.
For a royal icing:
- Whisk 25ml lemon juice and 500ml sifted icing sugar.
- Divide between your chosen food colourings, pipe or spread onto the biscuits and decorate.
- 200g Sasko Cake Flour
- 50g castor sugar
- 100g butter, cut into squares
- 100ml cold water
- 1 ½ cups chopped pears
- ¼ cup sugar
- ½ cup water
- ¼ tsp cinnamon
- 1 egg whisked
- Castor sugar to glaze
- 20 cake pop sticks
- Put the flour, sugar and butter into a bowl and rub through until a breadcrumb like consistency is formed.
- Add the water and use a knife to cut the water into the flour until the pastry comes together to form a ball.
- Alternatively place the flour, sugar and butter into a food processor and blitz until a breadcrumb like consistency is formed. Add the water and blitz until the pastry comes together to form a ball.
- Wrap in cling film and chill in the fridge for 30 minutes.
- Meanwhile put the chopped pears, sugar, water and cinnamon into a saucepan and simmer for about 15 minutes or until the pears have softened and the water has reduced to a thick syrup.
- Set aside to cool.
- Preheat the oven to 180°C and grease and line two baking trays.
- Roll your dough out on a floured surface to a thickness of approximately 2-3mm.
- Cut 40 of the same shapes using a cookie cutter, (circles and hearts work well).
- Place 20 of the circles/heart shapes onto the baking paper with a space between each.
- Press the sticks gently into the pastry and top with about ½ tsp of the pear mixture, leaving space around the border of the pastry.
- Smear a little water onto the remaining pastry shapes and seal the pies together. Use a fork to press the edges together, ensuring there are no gaps.
- Brush with a little egg and sprinkle over castor sugar.
- Bake in the oven for approximately 16-18 minutes or until the pastry is golden brown.
- Allow the pie pops to cool completely before serving.
Tip: You can also fill the pie pops with pieces of chocolate like Bar One or Snickers
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