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Strawberry Shortbread Hearts

Spoil the one you love with this Mother’s Day recipe

225g salted butter, softened
100g caster sugar
225g plain flour, sifted
Icing: 200g icing sugar, sifted
4tbsp Rachel’s low fat strawberry yogurt
A few drops of pink colouring, if required

Makes: 12 biscuits
Preparation time: 10 mins
Cooking time: 10 mins

Shortbread hearts_3


1.Pre-heat the oven to 150C/300F/Gas Mark 2. Lightly grease a baking tray.

2.Place the butter and the sugar in a mixing bowl and beat together until pale.
Add the flour and bring the mixture together until a soft dough is formed.

3.Tip the dough onto a floured surface and using a floured hand gently roll out
to ½ cm thickness. Using a heart shaped cutter, cut out the dough and place on
the prepared baking sheet.

4.Bake until golden brown for approximately ten minutes. Leave for five
minutes on the tray to cool and then transfer to a wire cooling rack to cool

5.To make the icing, mix the icing sugar with the strawberry yogurt and beat
until smooth, add the colouring and beat again.

6.Using a small piping bag, pipe the strawberry icing within the contours of
the biscuit. Allow to set.


PER 70g SERVING: 302Kcal, 2.4g Protein, 38.5g Carbs,
25.8g Sugar, 15.3g Fat, 9.6g Sat Fat, 0.5g Fibre, 0.3g Salt COST PER SERVING:

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