I have so many different shapes of cookie cutter stashed away at home. I have never used any of them. I thought a pre-Valentine’s Day morning tea would be a perfect excuse to test out the heart-shaped cookie cutter!
Now, the last time I tried to make biscuits that involved rolling out dough and trying to cut out shapes was years ago and is referred to as the infamous gingerbread incident. It involved tears, screaming, throwing dough on the ground and locking myself in the bathroom. It wasn’t pretty. So this attempt had the potential to go badly…
125g butter, softened to room temperature
3/4 cup caster sugar
1 1/2 cups plain flour
1/4 cup self-raising flour
1/2 cup desiccated coconut
Cream the butter and sugar until light and fluffy using an electric mixer/beater. Add the egg and beat in well. Stir in the flour and the coconut in two batches. Turn the dough out on to a floured surface and knead lightly until it all comes together and is smooth. Roll it out between two sheets of baking paper until it is about 5mm thick, then put that in the fridge for about half an hour.
Cut shapes out of the dough with whatever shape of cutter you like, lay them on paper-lined baking trays, and bake in a preheated 180C oven for about 12 minutes. While they are baking, gather the remaining dough up, re-roll it, put it back in the fridge. Basically just keep repeating the process until you’ve used as much of the dough as you can to cut out and bake the cookies. You can do whatever you like with the last scraps – I like to eat the dough raw at that point 🙂
What I did to decorate these was to make a super basic icing from icing sugar, water, food colouring and a few drops of rosewater essence. I used a piping bag just with the end cut off to decorate, and my piping skills are far from great, but I think they ended up looking fairly cute anyway.