Strawberry Heart Cookies

Strawberry Heart Cookies

Saw a video from Eugenie Kitchen. She did a Rainbow Heart Cookies but due to time constrain as I did it on a weekday and had to rush home from work so I decided to do a Strawberry Heart Cookies for my Hubby instead for Valentine's Day.

For those who are interested to do the rainbow heart you can refer to the video below.

https://www.youtube.com/watch?v=I2yW_VONWco

I did not follow the recipe in the video but instead I used the ingredients below. It works as well.

Recipe:

Ingredients:

90g of plain flour

60g of butter at room temperature (I use Anchor salted butter)

30g of icing sugar

Method:

1. Pre-heat oven to 160 degree Celcius

2. Cream butter and icing sugar intil light and fluffy. Add in flour and stir until well mixed. 

3. Follow the steps from the video to mould your cookie dough.

4. As I did not do the rainbow hearts thus I do not need to do all the measurements. I just use the heart cookie cutter to cut and mould as per video instructions.

5. After letting the moulded cookie dough set in the fridge, I just rolled the entire moulded dough with rainbow sprinkles.

6. Cut the cookie dough into your desired thickness. Make sure that slices are of equivalent thickness

7. Bake in the preheated oven of 160 degree celcius for 20 mins.

8. Let the cookies cooled completely before removing it and store in an air tight container.

Cherry Blossoms Cookies

Cherry Blossoms Cookies

Loved the look of this cookie. It does gives you the CNY feel. Now I know why Kenneth Goh insisted on using red candy centre.

Have explored it with hard candy center, didn't like it as it sticks to my teeth. Tried it with gummy candy and it is so hard to placed the cut gummy into the centre of the cookies as it sticks to your fingers like chewing gum. That takes up a lot of your time. Finally I settled with Smucker's Sugar Free Strawberry Preserves. A healthier choice as well.

This is really a foolproof receipe. I don't think anyone will fail using this recipe. It is a really must try for those beginners bakers. You will feel very motivated to keep on baking.

Recipe:

Recipe adapted from: Kenneth Goh’s Cherry Blossom Stained Glass Cookies Recipe

https://kwgls.wordpress.com

Makes 30 cookies depending on the size of your mould.

Ingredients: (I have made my own changes as the hard candies sticks to my teeth and I dun like it)

90g of plain flour

60g of butter at room temperature (I use Anchor salted butter)

30g of icing sugar

Smucker’s Sugar Free Strawberry Preserves

Method:

1. Pre-heat oven to 160 degree Celcius

2. Cream butter and icing sugar intil light and fluffy. Add in flour and stir until well mixed. Transfer the dough out. Roll the dough to the thickness of your choice. Use your preferred mould to mould the dough.

3. Bake in the preheated oven of 160 degree celcius for 10 mins.

4. After 10 mins, take out the cookies and pipe the strawberry preserves into the centre of the cookies and send back to the oven and bake for another 10 mins.

5. Let the cookies cooled completely before removing it and store in an air tight container.