for 12 pieces

Dough

200 g	butter, cut into pieces, soft
100 g	icing sugar
2 pinch	salt
2	fresh eggs
300 g	half-white flour

To decorate

1 bag	light cake icing
2 tbsp	raspberry crumble

How it's done

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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