Fiona Cairns’ Raspberry Prosecco Heart Cookies

Fiona Cairns’ Raspberry Prosecco Heart Cookies

I found these pretty pink napkins, rose gold straws and confetti on the Party Pieces website and thought they would be the perfect accompaniment for my delicious heart shaped cookies – perfect for any girlie gathering (great for a hen party of course!) And best of all, the recipe only calls for a few tablespoons of prosecco so there is plenty left to share around. Cheers!

Fiona Cairns Raspberry Prosecco Biscuits

Makes 30 “sandwiches”

Ingredients

For the Biscuits

  • 220g unsalted butter, softened, in pieces
  • 80g icing sugar, sifted
  • 220g plain flour, sifted, plus more to dust
  • 100g ground almonds

For the filling

  • 100g unsalted butter, softened, in pieces
  • 150g icing sugar, sifted, plus more for dusting
  • 1tsp vanilla extract
  • 2 tbsp prosecco
  • Pink food colouring paste
  • 5tbsp Raspberry jam

Method

  1. Line two baking trays with baking parchment.
  2. To make the biscuits, place butter and icing sugar in the bowl of a food mixer (or use a large bowl and a hand-held electric whisk), and cream together well.
  3. Add flour and ground almonds gradually, mixing between each addition, until the dough binds together. Wrap in cling film and chill for 30 minutes.
  4. Preheat oven to 180°C/fan 160°C/350°F/gas mark 4.
  5. Lightly flour a work top and roll out the dough to around 4mm thick. Use the heart-shaped cutter, cut out the biscuits, close together then re-roll and continue until all the dough is used (I cut 60).
  6. At this point, you can freeze the cut-out biscuits, (remembering of course) to defrost thoroughly when ready to bake.
  7. Place the biscuits on the lined baking trays and bake in the preheated oven for 12-15 minutes.
  8. Cool completely on the baking trays.
  9. The unfilled hearts will keep well for a few days in an airtight container, but of course, are at their best freshly baked.
  10. The buttercream is made by creaming together the butter, icing sugar and vanilla for 4-5 minutes until pale and creamy. Gradually drizzle in the prosecco and a dab of pink food colouring.
  11. When ready to serve, lay out all 60 biscuits upside down in front of you. Spread 30 with a thin layer of raspberry jam and pipe or spread the other 30 biscuits with the buttercream.
  12. Sandwich together and dust with a sprinkling of icing sugar.

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