Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To decorate
How it's done
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Dough
Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a hand mixer until the mixture becomes lighter in colour. Whisk in the eggs, fold in the flour using a rubber spatula.
To shape
Transfer approx. ⅓ of the dough to a piping bag with a serrated nozzle (approx. 15 mm in diameter), pipe hearts each approx. 8 cm long onto a baking tray lined with baking paper. Repeat these steps with the remainder of the dough.
To bake
Approx. 12 mins. in the centre of an oven preheated to 200 °C. Remove the biscuits from the oven, transfer to a cooling rack with the baking paper and leave to cool.
To decorate
Melt the cake icing in a hot bain-marie, pour the icing into a small bowl, stir until smooth. Dip the hearts into the icing, decorate with sprinkles, leave to dry on a rack.
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