Wednesday, February 8, 2012


Polenta Heart Biscuits


  • 2 cups plain flour, (spooned and leveled)
  • 1/2 cup polenta
  • 1/2 teaspoon coarse salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/4 teaspoons pure vanilla extract
  • 1/2 cup icing sugar
  • 1 to 2 drops red or pink food colouring


  1. Preheat oven to 200 degrees. In a medium bowl, whisk together flour, polenta, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup sugar on medium-high until creamy, 3 minutes. Add egg and 1 teaspoon vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
  2. Place 1/4 cup sugar in a small bowl; roll dough into 2-3cm balls and coat with sugar. Transfer to two baking paper-lined baking sheets. With the bottom of a glass, flatten balls to 4cm in diameter. Press a heart-shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.
  3. In a small bowl, whisk together icing sugar, 1/4 teaspoon vanilla, and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.

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