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Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF A cute little cookie the kids can help with to give to the ones they love the most - Mum & Dad! Vicky@Jacks Free-From Cookbook Scotland Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF instructions. To the other add the remaining flour.

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Alright, don’t linger, let’s task this vickys valentine chocolate shortbread hearts, gf df ef sf nf formula with 13 substances which are surely easy to acquire, and we have to process them at the very least through 18 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements for Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF:

1. Give - Dough
2. Prepare 150 grams of sunflower spread / butter, softened
3. Take 65 grams - caster sugar
4. Need 15 grams for cocoa powder
5. Provide 215 grams for gluten-free/plain flour
6. Make ready for Buttercream
7. Take 75 grams sunflower spread / butter, softened
8. Require 125 grams - icing / powdered sugar
9. Give 1/2 tsp of vanilla extract
10. Take for Decoration
11. Need 50 grams of icing/powdered sugar
12. Provide 1 tbsp of or 2 of water
13. Require 1/2 tsp - cocoa powder

Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF. Mix the icing sugar and cornflour together. This is your coating and what will stop the marshmallows sticking together. Combine the gelatin, cold water and vanilla in the bowl of a stand mixture and whisk with a fork until it thickens to a paste.

Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF instructions:

1. Beat the sunflower spread and sugar together until light and creamy then split evenly between 2 bowls, 100g in each
2. To one bowl, add the cocoa powder and 100g of the flour
3. To the other add the remaining flour
4. Mix each bowls ingredients into a dough and set one bowl aside
5. Flour a surface and roll or pat out one dough to a 1/2 cm thick
6. Using a 3.5cm heart shaped cutter, stamp out as many shapes as you can, re-rolling the dough as needed. You need an even number of hearts, I got 16
7. Clean and flour your surface again and roll out the second dough. Cut out the same number of shapes as you did the first time
8. Line baking sheets with parchment paper and lay the heart cut outs on them
9. Prick lightly all over with a fork and chill for 30 minutes in the fridge
10. Meanwhile, preheat the oven to gas 4 / 180C / 350°F
11. Bake for 12 - 14 minutes, let cool on the tray for 5 minutes then transfer to a wire rack to cool
12. Make the buttercream by mixing the sunflower spread and icing sugar together until light and creamy and adding in the vanilla
13. Spread the chocolate hearts with buttercream and put a plain shortbread heart on top of each
14. These are so cute!! Turn half over so there are an even amount of each colour facing up
15. Mix the icing sugar and water to make a glaze that isn't thin but you can drizzle easily
16. Use a teaspoon to drizzle the white icing over the chocolate topped sandwiches. Add the cocoa to the leftover glaze and drizzle it over the plain topped cookies
17. Let the icing set, then serve
18. You can drizzle melted chocolate if you prefer

Vickys Pumpkin Pasta Sauce GF DF EF SF NF step by step. Start cooking your pasta in a large pan of boiling, salted water according to the package directions. Put the garlic in a small, dry frying pan over a medium-low heat. When the garlic starts to colour add in the pine nuts and toast them until turning golden. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

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