Shortcrust pastry hearts
easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 1/2 coated Tsp Baking Powder
- 100 g Sugar
- 1 package Vanillin sugar
- 1 TEASPOON grated rind of 1 untreated lemon
- 1 pinch Salt
- 150 g Butter
- 200 g Icing sugar
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp red food colouring
- 7-10 Tbsp colourful sugar pearls
- 7-10 Tbsp coloured sugar sprinkles
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 3 (1 l capacity) Freezer bag
Directions
- 1
Mix flour and baking powder and sieve into a bowl. Add sugar, vanillin sugar, lemon zest, salt, butter and 3 tablespoons of cold water. First knead with the dough hooks, then with cool hands to a smooth dough. Wrap the dough in foil and chill for at least 1 hour. Cut the dough in half and put one half back in the fridge. Roll out remaining dough on a floured work surface to a thickness of approx. 3 mm, cut out hearts of different sizes (4-7 cm Ø). Place the hearts on two baking trays covered with baking paper.
- 2
Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Let it cool down on a cake rack. Process the remaining dough in the same way. Sift icing sugar and mix with lemon juice. Colour 1/4 icing pink, 1/4 icing red. Pour each glaze into a freezer bag, cut off a small corner. Decorate the hearts as you like with icing, pearls and crumbles
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