Pink Sugared Hearts


225g fine wheat or spelt flour
175g unsalted butter (chilled & diced)
130g castor sugar
1 Egg yolk

For Decoration:

50g granulated sugar
Pink food colouring
225g icing sugar
30 ml – 4045 ml lemon juice


  1. Preheat the oven to 180° C and grease 2 baking sheets
  2. Put flour and butter in food processor till the mixture resembles fine bread crumbs.
  3. Add sugar and egg yolk to the food processor and process until the mixture begins to form a ball. Turn mixture onto a lightly floured surface and knead until smooth.
  4. Shape the dough into a ball and wrap in cling film. Leave to chill for at least 30 minutes.
  5. Turn dough onto lightly floured surface and roll out thinly. Cut out heart shapes and place on baking sheet slightly apart. Bake for 10 minutes until pale golden.
  6. Transfer to wire rack and cool.

To Decorate:

  1. Put granulated sugar in a bowl and add a little dot of pink food colouring. Work the colouring into the sugar with the back of a spoon.
  2. Put the icing sugar in a separate bowl and add the 30 ml lemon juice. If the paste is too thick ad more lemon juice.
  3. Using a palette knife spread icing on the cookies leaving 5mm around the edges.
  4. Dip the sides as far as the icing into the pink sugar.
  5. Leave to set for 1 hour.