Prep time: 10-15 minutes
Cook time: 20 minutes
Tools needed:
-cookie cutters x2 sliced hearts (you can use a drawn heart on a piece of paper if you don't have these)
-rolling pin
-baking sheet
-electric mixer
-spatula
Ingredients:
-225g butter, softened slightly (or vegan butter)
-3/4 cup granulated sugar
-1 egg yolk, room temperature (or 2 tbsp flax for vegan)
-2 1/4 cups all-purpose flour
-1 tsp baking powder
-1/4 tsp salt
-1 tsp vanilla extract
-fondant (white or pre-colored yellow) (use vegan-friendly option for vegan cookies)
-yellow gel food coloring
-1 tbsp water (if using vegan recipe)
Directions:
Cream the butter, salt and sugar together until well combined. (if doing vegan option, mix the flax and water together and let sit for 5 minutes)
Add in the egg yolk (or flax mixture) and vanilla, making sure to scrape down the sides of the mixing bowl as you go.
Mix in the flour and baking powder and keep mixing until it forms into a ball of dough.
Turn out onto a piece of glad-wrap and knead slightly if it has crumbly bits. Wrap up the ball of dough and leave to rest in the refrigerator for 1 hour.
Preheat the oven to 180C/ 355F conventional, 160C/ 320F fan-forced.
Turn out the dough onto a lightly floured surface, and make sure to lightly flour your rolling pin. Roll out the dough until it is 5mm thick and cut out the shapes using the larger sized cookie cutter. Transfer it to the baking sheet with a slat spatula.
Bake for approximately 10-15 minutes, turning the baking sheet around half way through. The cookies should be slightly golden around the edges, and allow to cool on the baking sheet.
If you have white-colored fondant, add 1-2 drops of gel coloring to it and knead it in until the color is spread evenly.
Roll out the fondant until 5mm thick and using the smaller cookie cutter, cut out the heart shapes. Transfer carefully, the cut fondant shapes to the top of the cooled cookies. Enjoy!
Note: You can make the dough in advance, it will keep in the fridge for up to 3 days.