Recipes

Valentine’s Day cookies

With love-day fast approaching, what better way to show your adoration than with some home-baked treats?

These biccies look as beautiful as can be, and are made using Yallamundi Farm organic eggs. Happy Valentine’s Day!

Serves: Makes around 14 sandwich cookies and 14 small hearts

Ingredients

  • 250g salted butter, softened
  • 200g caster sugar
  • Zest of 2 organic lemons
  • 2 Yallamundi Organic Large Free Range Eggs
  • 1 teaspoon vanilla paste
  • 360g plain flour
  • 180g jam of your choice
  • 3 freeze dried strawberries, optional
  • 2 tablespoons additional caster sugar, optional

Method

  1. Cream the butter, sugar and lemon zest in an electric mixer with a paddle attachment.

  2. Add the Yallamundi Organic Large Free Range Eggs and vanilla and beat until light and fluffy.

  3. Add in the flour and mix until combined.

  4. Divide the mixture into two and roll each half out between two pieces of baking paper until the dough is around 3mm thick.

  5. Refrigerate the rolled-out dough on two baking trays for 20 minutes, or until very firm.

  6. Preheat the oven to 180°C.

  7. Dust a cookie cutter with a little flour and cut out as many rounds from each sheet as possible. Cut a small heart out of half of the rounds.

  8. Remove the cut shapes to a new piece of baking paper, spacing apart slightly to allow for a little spreading in the oven. If the dough is very fragile, refrigerate again for a few minutes to firm up, then flip over onto the new baking paper and gently peel the old paper away from the back of the dough, removing the excess dough as you go.

  9. If you’d like to sprinkle the tops of the cookies with some strawberry sugar, crush three freeze dried strawberries and mix into the additional caster sugar.

  10. Sprinkle the tops of the cut-out cookies and the hearts lightly with the sugar before baking.

  11. Bake the cookies for 10-15 minutes for the large rounds and around eight minutes for the small hearts, or until the cookies are slightly golden.

  12. Allow to cool on the tray for a few minutes before moving to a cooling tray to cool completely.

  13. Once the cookies are cool, spoon a teaspoon of jam onto the round cookie then top with a cut-out cookie.