HEART-SHAPED SANDWICH COOKIES
Makes 30 Prep and cook time 38 mins
INGREDIENTS
• 125g unsalted butter
• 175g caster sugar
• 1 medium egg
• zest of 1 unwaxed lemon
• ½ lemon, juiced
• 300g plain "our, plus extra for dusting
• ½ tsp baking powder
• red food colouring gel
• 100g unsalted butter
• 200g icing sugar
METHOD
1│Preheat the oven to 180°C/160°C Fan/ Gas Mark 4 and line two baking sheets with greaseproof paper.
2│Whisk the butter and sugar in a mixing bowl, until soft and light. Beat in the egg and lemon zest. Sift the flour and baking powder into the bowl with a pinch of salt and whisk, until combined. Divide the mixture into two bowls. Fold in enough red colouring gel to reach the desired shade into one bowl and leave the other plain.
3│Roll out the dough on a lightly floured surface to ½ cm thick. Cut out heart shapes with two different heart-shaped cookie cutters (about 5cm and 7cm, although it’s fine to use just one size). Place the cookies on the baking trays, then chill in the fridge for 15 mins.
4│Bake the cookies for 6-8 mins (depending on size), until just turning golden at the edges. Leave to cool fully on a wire rack.
5│Meanwhile, make the cream filling. Whisk the butter in a bowl, then begin whisking in the icing sugar, a little at a time. Then whisk in some of the red colouring gel and the lemon juice. Spoon the mixture into a piping bag fitted with a medium-sized round nozzle. Sandwich the cookies with the buttercream and dust tops with icing sugar. Put carefully into a pretty, airtight jar to give as a present. Iced, these should be eaten on the same day. If un-iced, they will last for five days.
EASY CHOCOLATE ALMOND TRUFFLES
Makes 12 Prep and cook time 20 mins (plus freezing time)
INGREDIENTS
• 75g white chocolate, broken into small pieces
• 45g almond thin biscuits
• 135g pack Gü 3 Forgetme-not Chocolate Ganache mini puds
• 1 tbsp Waitrose Cooks’ Ingredients Freeze-dried Raspberries
METHOD
1│Gently melt the white chocolate in a bowl over a small pan of simmering water, then remove from the heat and leave to cool to room temperature.
2│Line a small baking sheet with baking parchment. Finely crush the biscuits into crumbs, then mix with the ganache. Using two teaspoons, shape into 12 small balls and place on the parchment. Freeze for 15 minutes or so until firm.
3│Carefully roll each ball in the cooled white chocolate, then place on the baking parchment. Sprinkle with the freeze-dried raspberries and leave to set. To give as a gift, place them in an attractive airtight container such as a Kilner jar. They’ll keep in the fridge for up to three days.
CHOCOLATE BUNDS WITH HOT CHOCOLATE SAUCE
Makes 4 Prep and cook time 40 mins
INGREDIENTS
For the bund cakes:
• 110g butter, at room temperature, plus extra for greasing
• 110g light muscovado sugar
• 2 large eggs
• 1 tsp vanilla extract
• 110g self-raising flour
• pinch of salt
• 2 tbsp cocoa powder
• 1 tbsp milk
For the sauce:
• 50g dark chocolate, broken into pieces
• 2 tbsp cocoa powder
• 2 tbsp light muscovado sugar
• 1 tbsp cornflour
• 225ml milk
• icing sugar or crumbled sweets to decorate the top
METHOD
1│Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease four Lakeland Diamond Blue mini fluted cake tins with butter, or similar.
2│Beat together the butter and sugar until light and creamy. Gradually beat in the eggs, then stir in the vanilla extract. Sift the flour, salt and cocoa powder together, then gently fold it into the creamed mixture using a large metal spoon. Stir in the milk.
3│Share the mixture between the prepared tins and level the tops. Bake for 18-20 minutes until risen and firm. Check that they are cooked by inserting a fine skewer into the centre – it should come out clean. If necessary, bake for a little longer. Cool in the tins for 3-4 minutes, then turn out carefully ready to serve.
4│To make the sauce, put all the ingredients into a saucepan and heat gently, stirring constantly until
thickened and smooth. Serve with the bunds and sprinkle over a little icing sugar or crumbled sweets. To give as a gift, place each cake in a clear presentation bag and tie with string or ribbon. Pour the sauce into a little glass milk bottle.
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