Sweet treats for coffee time - recipes

Published Feb 26, 2016

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Angela Day

Planning a romantic coffee date? Try these two recipes, which can be whipped up in under an hour.

 

 

ROMEO'S SIGHS AND JULIET'S KISSES

In Italy, you can buy cookies dedicated to the famous couple. This is my version.

Makes about 20

WHITE BISCUITS

125g butter

125ml caster sugar

1 egg

5ml vanilla extract

450ml flour

icing sugar for sifting

CHOCOLATE BISCUITS

125g butter

125ml caster sugar

1 egg

50ml cocoa powder

375ml flour

Chocolate hazelnut spread

For both flavours of biscuits, cream the butter and sugar until light and fluffy.

Add the egg and beat well.

For the vanilla biscuits beat in the vanilla extract, then add the flour to form a stiff dough.

For the chocolate biscuits, sift the cocoa and flour and add it to the creamed mixture to form a stiff dough.

Roll out the dough on a lightly floured surface to about 5mm thickness.

Cut out heart shapes.

Place on to a greased baking tray and bake at 180degC for 10-15 minutes until the white biscuits are a pale golden colour. Remove and cool. Sandwich one white and one chocolate heart together with hazelnut chocolate spread.

Sift with a little icing sugar.

 

RASPBERRY SHORTBREAD HEARTS

Makes 12

200g butter

125ml caster sugar

5ml vanilla essence

180ml cornflour

375ml flour

250ml raspberry jam

Icing sugar

Cream the butter and sugar well. Beat in vanilla.

Add the cornflour and flour and mix to form a dough.

Roll out on a floured surface and cut out 12 large hearts.

Then using a smaller heart shape cut out 6 hearts from inside the large heart.

Place on a baking tray lined with non-stick baking paper. Bake at 160edegC for 10-15 minutes until pale golden brown. Remove from oven and cool.

Sift icing sugar over the cut out heart shapes.

Place jam in a glass bowl and microwave for 2 minutes on high. Press the jam through a sieve to remove the pips.

Spread a layer of jam over the solid heart and top with the cut out heart.

Sunday Tribune

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