Sweetest Treats: decorate elegant heart-shaped cookies
Looking for something extra sweet to make for a special occasion? These super cute cookie pops by Lynsey at Bibbidi Bake Co. are perfect for a Valentine's Day gift, Wedding favours or Birthday party treats. Use Lynsey's recipe to bake the perfect heart-shaped vanilla cookies then follow her step by step instructions using Katy Sue food safe moulds to top these cookies with a lace texture and rose embellishments.
Watch the video to see how it's done, then gift to your favourite person – or share them of course!
Watch: Heart Shaped Cookie Pops
What you'll need:
SAVE with our bundle offer which includes ALL the moulds you'll need to make these gorgeous heart cookies.
Also available separately:
PLUS:
• 200g caster sugar
• 200g butter
• 2 eggs
• 1tsp vanilla extract
• 480g plain flour
• 40g cornflour
• Paper straws
• Stick-on bows or ribbon
• Heart-shaped cutter
• Fondant – we recommend Renshaw Extra, or CLICK HERE to watch how to prepare fondant for use with our moulds.
• Gel food colourings – you only need a small amount to mix into the fondant to colour as you wish.
PLUS:
• 200g caster sugar
• 200g butter
• 2 eggs
• 1tsp vanilla extract
• 480g plain flour
• 40g cornflour
• Paper straws
• Stick-on bows or ribbon
• Heart-shaped cutter
• Fondant – we recommend Renshaw Extra, or CLICK HERE to watch how to prepare fondant for use with our moulds.
• Gel food colourings – you only need a small amount to mix into the fondant to colour as you wish.
Cookie method:
1. Cream together the sugar and butter.
2. Beat in eggs one at a time.
3. Add the vanilla extract.
4. Add half the flours and slowly mix until incorporated.
5. Add remaining flour and mix until combined.
6. Wrap dough in cling film and chill in the fridge before rolling out and cutting out cookie shapes.
1. Cream together the sugar and butter.
2. Beat in eggs one at a time.
3. Add the vanilla extract.
4. Add half the flours and slowly mix until incorporated.
5. Add rest of flour and mix until combined.
6. Wrap dough in cling film and chill in the fridge.
How to create your cookie pops:
Roll out the chilled dough to approximately 7mm and cut out heart shapes.
Take a paper straw and flatten around 6cm of one end of the straw.
Insert the flattened end of the straw into the bottom of the chilled dough heart.
Bake for around 14 mins at 180˚C in a conventional oven.
Dust the Katy Sue Royal Lace Silicone Mould with cornflour and tap out any excess (alternatively, brush lightly with vegetable fat such as Trex), as this will help release the fondant from the mould.
Press a rolled piece of fondant into the mould either with your fingers or use a rolling pin to transfer the pattern.
Remove from the mould and use a cookie cutter to cut a heart from the fondant.
Stick the fondant to the cookie pop using edible glue.
Use the Katy Sue Roses 4 in 1 Silicone Mould and the Katy Sue Rose Leaves Silicone Mould to make a selection of flowers and leaves.
Again, start by dusting the mould with cornflour or brushing lightly with vegetable fat.
Press the fondant into the mould, remove any excess so the back is flat, then flex the mould to release the rose / leaf.
Arrange them on your cookie pop and attach with some edible glue.
Finish off your cookie pop with a pretty stick-on bow!
Sweet texture moulds
Share the love!
Share your heart-shaped cookie creations over on our Facebook group! We love to see your pics, CLICK HERE to visit Cake Decorating with Katy Sue Designs.
You can find Bibbidi Bake Co here: bibbidi.co.uk
Instagram: @bibbidibakeco
Facebook: /bibbidicakeco
