Showing someone you love them shouldn’t cost the earth, so why not make a batch of these lovely little biscuits and get creative with your icing and sprinkles.
These are made using a recipe given to me at Christmas by my friend Maya, for full easy, cheap recipe please click the link and adapt the recipe by using lots of heart cookie cutters instead and dashings of red icing! Fun to make with little ones too…
Inspired by Austria – Maya’s Butter Biscuits
My daughter came home from school today feeling tired, a bit run down and in need of some comfort and asked ‘Mummy can you make me some cookies’, I raided the cupboards and these were the results – yummy!
Makes: 10 -15 Cookies
Ingredients: 75g of flour, 75g of oats, 50g of caster sugar, 40g of dried apple rings, (broken into pieces), 25g of dark chocolate, 1 tsp. of baking powder, (broken into small pieces), 75g low fat spread or vegan substitute, 1 tbsp. of agave syrup, 2 tbsp. of milk or vegan substitute.
- Preheat oven to 180′ degrees
- Mix all of the dry ingredients together
- Melt the wet ingredients
- Add the wet ingredients to the dry ingredients and mix well, until all combined
- Make 10 – 15 dollops on a lined baking tray, making sure you leave plenty of space in between each cookie
- Cook for 10mins
- Allow to cool
These are so easy to make and great as part of a little dessert tray or just with a cuppa!
Makes: 14 Mini Tarts
Ingredients: 100g salted or unsalted butter, 200g self raising flour, 1 egg, 1 jar of Lemon Curd, 8 mini meringues
Prep: 15 – 20 mins
Cook: 30mins chill time/14 mins in the oven
- Mix the butter and flour into a breadcrumb like consistency, then add one egg to combine the mixture, make into a ball and leave in the fridge for 30mins
- Pre-heat your oven to 180F
- Roll out your pastry to the thickness of a pound coin
- Cut out 14 disc, using cake cutter or top of a cup
- Press these down into a muffin/cupcake tray prepared with cases
- Add cases on top of the pastry and add your blind baking beans, (I actually just used out of date lentils for this)
- Cook in the oven for 10-12 mins
- Take off the blind baking beans and cases and prick the pastry all over with a fork and pop back into the oven for 2 mins
- Take out of the oven and allow to cool
- Fill each pastry case with 2 tsp. of lemon curd and top with crumbled mini meringues
- Eat hot or cold, served with custard, ice cream or just a nice cuppa
This recipes uses the pastry from my previous recipe: Nan’s Jam Tart which can be found by clicking the link.