Oetker OYSTERS AU GRATIN (serves 2) P ti ti Leave to dry for a few minutes before presenting your Stick the hearts on top, smoothing them in place with your fingers toĮnsure a neat fit. Brush the top of each cookie lightly with honey and carefully Mix and match the different hearts together to makeġ1. Using the same large cookie cutter and then take out the middle using Hearts from the red and vibrant pink, and two from the pastel icing, Roll out each piece of icing thinly and stamp out three large Red, 50 drops hot pink for a vibrant colour, and 15 drops hot pink for aġ0. Shade, and with the remaining Regal-Ice, colour it with hot pink gel toĪchieve a pastel shade - you will need to use approx. Repeat the process using hot pink gel food colour to make a deep pink Using a further 65g (2 1/2 oz) of Regal-Ice, Gel until you have achieved a vibrant shade. Fold the icing over the gel food colour to enclose it andĬarefully knead it into the icing until evenly mixed. Slightly and add a few drops of bright red gel food colour on top of the Cut off a 65g (2 1/2 oz) piece of Regal-Ice icing, flatten To decorate, dust the work surface lightly with icing C o flli
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Should be stacked in sets of three: Whole cookie, plus frame cookie,ĩ. Leave to set whilst preparing the remaining cookies. Or brush more melted chocolate round the top edge of the heart as beforeĪnd place one of the remaining whole cookies on top to enclose theĬandy. Carefully spoon sufficient popping candy into the hollow of eachĬookie to form a layer level with the top of the cookie. Leave to set firm whilst you stack seven more cookies in the same way.Ĩ. Place on a board lined with parchment and Lightly spread or brush melted chocolate around the undersideĮdge of the heart frames and gently press on top of one of the wholeĬookies, so that they line up. Put the bowl over a saucepan of barely simmering To decorate, break up the extra dark chocolate intoĪ small heatproof bowl. Leave to cool on the baking trays for 5 minutesīefore transferring to a wire rack to cool completely. N, ki f (160degC Fan oven, 350degF, Gas 4). Ten minutes before baking, preheat the oven to 180degC 1 Fa 3B1 Out the other half of the dough in the same way to make 16 whole heartsĪnd 8 heart frames in total. Continue cutting the remaining dough in the same way, re-rollingĪs necessary and allow for three pieces of dough for every cookie. Middle from one of the hearts to make a frame - add the cut out dough toĤ. Of the baking trays and using a 4cm (1 3/4 inch) heart cutter, cut the (3 inch) wide heart shaped cutter, cut out three hearts. Roll out half the dough to 1/2 cm (1/4inch) thick. Turn onto a lightlyįloured surface and knead until smooth and pliable.ģ. Using your hands,īring the mixture together to form a firm dough. Sift the flour, cocoa powder r and baking powder on top and makeĪ well in the centre. In a bowl, beat the butter and caster sugarĢ. Heart-shaped cutters - small and large METHOD 1. Oetker rainbow popping candy Icing sugar toĭust 175g (6oz) Dr Oetker Ready to Roll Regal-Ice White icing Dr Oetkerīright red and hot pink gel food colours 1tbsp clear honey Equipment: Oetker Fine Cook'sĬhocolate 72% extra dark Dr. Medium egg, beaten To decorate: 25g (1oz) Dr.
Oetker fine dark cocoa powder 1tsp baking powder (1 tsp) 1 Preparation time: 1 hour 30 minutes plus chilling, cooling and settingĬooking time: 12 minutes INGREDIENTS 125g (41/2 oz) lightly saltedīutter, softened 135g (41/2 oz) caster sugar 225g (8oz) plain flour 1
Retrieved from Į SURPRISE INSIDE HEART COOKIES (makes 8 - three-layer cookies) s)
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